Egg pasta ( semolina )

This recipe works well for a novice noodle maker with her new pasta maker. The semolina flour makes a strong dough which can withstand clumsy handling without breaking. I started off using #1 on the pasta maker and progressed to #5 to achieve a thin noodle with relative ease. In fact, it was so much fun cranking the noodles I overdid it and made more than we could eat. Certainly, the pasta maker is one of the best toys I have bought for a long time.

Finally, the pasta machine is all about just-in-time pasta. Prepare it early and the noodles gradually morph to an amorphous lump. It is easier to prepare it from maker to pot to bowl, in the process eliminating having to talc the noodles with extra flour to prevent sticking.  Just get the soup or sauce all ready and you will have the end product as soon as it comes out from the pasta maker.

Ingredients :

200g plain flour

180g semolina

20g whole wheat flour

4 eggs

Method :

Combine flours in a mixing bowl.

Add eggs and mix to bring the dough together.

Transfer to a kneading machine to knead for 10 minutes or until the  texture of the dough is smooth, elastic and not sticky.

Let the dough rest, 60 minutes.

Divide the dough to 6 portions.

Use the pasta machine and make the pasta noodles according to the instructions that come with the machine. Use a little wholemeal flour if it is sticky.

Bring a pot of salted water to a rolling boil.

Cook the pasta until al-denta. Do not crowd the boiling water with too much pasta.

Transfer the cooked pasta to a mixing bowl containing your favorite sauce.

Toss and serve immediately.