I haven’t made pasta in quite some time, I found a really quick way on an Italian cooking show. On a clean bench put 2 handfuls of strong flour, 2 handfuls of semolina, give it a little mix up, create a well, then place in 2 eggs & a pinch of salt.
Yep that’s it, don’t be shy or fussy, honestly just grab two handfuls of flour, & two handfuls of semolina, that’s all you need for measuring.
Stir the eggs with a fork, till it collects enough flour from the edges, so it doesn’t run everywhere. Then knead in the rest of the outer edges of the well, till the dough is smooth & springy.
I found slicing it into thin strips, then rolling the strips out easier. If I wasn’t so rushed, I would have organised more room, to spread out the dough & roll it a lot thinner. I have packed the pasta roller into the obis, that is the now almost half packed, shipping container, for moving eventually, I am not unpacking the container to find it. haha.
Now it is not pretty straight pasta, & there is a bit of variation in the thickness, don’t judge, lol.
My dilemma was where to hang it, of course, I had, you can finish the sentence(packed the pasta tree in the shipping container). So where oh where was I going to hang it, there wasn’t much as the dough wasn’t real thin. Looking, looking, looking, ahha, there right there. It doesn’t get used very often, its the perfect height & its right near me. You will never guess where, really we are only limited by our lack of imagination.
Yes you are looking at the right thing.
Now with a bit more time & thought, if this wasn’t available, I would have just grabbed a stick from the property & had the same result, but this was available & as there was no one swinging from it, I thought ‘well the pasta may as well have go’. For obvious hygiene purposes I draped a piece of baking paper over it. It worked great.
Into the salty boiling water it went. Due to the thickness, being what it was, it did take a little longer to cook. I was worried about it being thick & gluggy but it cooked up perfectly.
Topped off with Curry garlic prawns another of my very simple recipes. Dinner is served.
“Bon Appetit” hang on that’s French, I think, is it?