pasta recipe:

fresh spinach pasta

ingredients

durum wheat flour	600		gm
eggs - large	6		pc
spinach puree	100		ml
olive oil			sq

production

1. Combine thoroughly the eggs, spinach puree and a small amount of olive oil with a fork until thoroughly combined
2. Sieve the flour
3. Turn out the flour onto the bench and form a volcano like structure
4. Pour the liquid ingredients into the volcano and starting with a fork carefully bring in the flour mixture a little at a time and stir to combine - taking care not to break the flour walls and release the egg mixture
5. When mixture is thick enough to work, commence using hands to combine
6. Pull and knead the dough until it is smooth, elastic and sticky texture has subsided (do not add more flour)
7. Knead into a rough tube, and cut into ten pieces, rub surfaces with a little oil, wrap in cling-film, and rest at room temperature for at least 1 hour before using

For each of the pieces complete the following (piece by piece)

The roiling process cannot be rushed, it must be completed in stages. Trying to roll it immediately on the finest setting of the machine will result in disaster.

1. Roll out slightly on a lightly floured bench with a rolling pin
2. Using the pasta rolling machine, roll through the thickest setting twice
3. Move the rollers down two notches and roll through twice
4. Move the rollers down to its finest setting and roll through twice
5. Cut as required
6. Place onto a lightly floured tray

chef notes:

To prevent sticking, ensure the pasta machine, benches, trays etc are
lightly floured, (too much flour however can dry the pasta out quickly and toughen it).

When initially kneading the dough, it should still be fairly sticky and adhere to the bench slightly. This stickiness will decrease as the dough is kneaded and the flour/gluten particles absorbs the moisture.
(DO NOT be tempted to add more flour)

email chef@tallyrand.info