Wednesday, 3 June 2015

Handmade linguine pasta (V)

Fine egg linguine pasta

Making pasta at home is not magic, but it is hard work that requires a lot of practice, in my opinion. It did not seem to be a hard work for my grandmother when I watched her making pasta. She says it will become easy with practice. Let's practice then.

You will need:
1 medium egg
pasta flour (mix of wheat flour and durum wheat flour)
pinch of salt

1. Crack the egg into a large mixing bowl. Remove the chalaza (optional, personal preference).
2. Season with salt and start adding the flour and combining it with the egg with your fingers.
3. When the dough begins to come together, stop adding the flour, knead a little, then add a little more flour if it too sticky. Knead further. You should have a smooth, elastic dough at the end.
4. Cut the dough in half. Roll out the first one (keep the other half covered to prevent it from drying out), as thin as you can (take your time, you cannot rush the dough), towards the end keep the dough on your rolling pin (don't forget to dust the top of the dough with a little flour), roll like that for a little while to make it even thinner.

5. When you are happy with the thinness, flatten the dough out, and cut into thin, 4 mm strips. I have used a long bamboo skewer as a ruler.
6. Roll and cut the other half of the dough too.
7. Spread evenly and air dry for about 30 mins before cooking.
Cook in plenty of water.

Linguine are often served with seafood or pesto. I served this fresh pasta with my favourite green-white-red trio: young spinach leaves, aromatic garlic and sweet piccolini cherry tomatoes.

In a wide pan heat 2 tbsp olive oil, add the halved cherry tomatoes, toss for a minute, add well washed and drained spinach leaves with the minced garlic (2 or 3 fat cloves). Reduce the heat, cover with a lid a steam for 2 to 3 mins, until the spinach softens. Serve on top of your freshly cooked linguine pasta. Enjoy!

Allergy: Gluten, Egg. No dairy. No nut.


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