Pasta is an Italian cuisine. It is made from wheat flour, eggs and olive oil.
Types (shapes) of pasta:
Spaghetti (round-rod), Fettucine (ribbons), Lasagne (flat sheets), Linguine (flattened spaghetti),
Pappardelle (thick flat ribbon), Cannelloni (large tubes). There are lots more!
How to colour the pasta (add these):
Green: spinach or green herbs
Red: Beetroot, tomato
Fresh from the garden
Apron, pasta machine,
1 cups of plain flour (may need to add upto a 1/3 more)
1 tbsp of olive oil
1 pinch of salt
What to do
1. Place the flour on the clean table in front of you in a pile/mound.
2. Make a well (a hole) in the middle of the flour.
3. Crack the eggs and olive oil into the well.
4. Using your fingers, beat the eggs and slowly bring some flour into the egg mixture,
working from the inside of the well, out.
5. When the dough comes together, begin to knead it with your hands.
6. Lightly flour your work surface and knead the dough for about 6 minutes, or until it is
light and elastic.
7. Now wrap the dough in gladwrap, and let it rest at room temperature for around 20
minutes, while you clean up your table.
HOW TO USE THE PASTA MACHINE
RULE #1 never wash the pasta machine in water. Just like the rolling pins, they will rust on the
1. The pasta machine should be secured to the table.
2. Cut you dough in pieces the size of an orange.
3. With setting on the biggest number (widest setting), roll the dough through the machine.
You need to work as a team here; your partner winds the handle slowly, while you guide
the dough through to the other side.
4. Now turn the setting to the next number, working down 7, 6, 5, 4 and so on. Put the dough
through again at each number, STOP at setting 2.
5. CUTTING THE PASTA: Change the setting to fettuccine setting.
6. Slowly roll the pasta through this setting. When it comes out the other end, if any pieces
are stuck together, carefully pull them apart.
7. Now place the fettuccine on the cloths horse to dry.