My first attempt at homemade pasta was so much fun.
In the morning I walked to Borough Market with my boyfriend Tarek. We were off in search of a tasty snack and Tipo '00' flour the softest finest Italian flour, perfect for making pasta. My flatmate ,Chris, gave me a fiver to buy him something tasty.
It was a freezing cold day, and even me a die hard Borough Market fan found it all a bit too cold. Having to take off my mittens to pick at all the tasters was proving too much of a stress so all we came home with was; a fivers worth of 19 month mature Gruyere for Chris, a Chorizo burger for Tarek and 2 bunches of French Lavender for me.
We got home late and Cecilia and Linh were already at my flat. I said goodbye to Tarek, put Linh to sleep in my bed as she had got back from Texas that morning and was terribly jet lagged and Cecilia and I got down to business. We used plain flour instead of Tipo '00' and it turned out fine. Since that day I have been using Tipo '00' but plain flour works fine too. So here are some photos and a basic recipe.
Cecilia
Recipe
• 600g/1lb 6oz Tipo ‘00’ flour
• 6 large free-range or organic eggs or 12 yolks
Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers (remember to take off your rings, it gets sticky!), mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention (or help from your flatmstes) they’ll all bind together to give you one big, smooth lump of dough.
Me
Really simple tomato sauce.
Me, Cecilia, pasta
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