Gordon Ramsay Handmade Pasta
Fresh pasta has a specific flavor that you can’t get from dry pasta. Once you start making your own fresh pasta dough, you’ll have a completely different confidence level about your cooking skills, and you’ll never want to go back to buying the pre-made dry pasta from the store ever again.
Ingredients
2 cups 00 (double zero) flour ½ tsp. Salt 1 tsp. extra virgin olive oil 4 whole eggs at room temperature 2 egg yolks
Preparation
1. Put the ingredients in the food processor and mix until you get a cohesive mixture, that’s soft and just a little sticky – about 45 sec.
2. Knead the dough by hand, make a uniform ball and tightly wrap it in a plastic film for 30 min to 4 hours.
3. Divide the dough into equal portions and feed it through the pasta machine rollers twice (with rollers in their widest position).
4. Seal the dough’s tapered ends together by pressing and feed it again through the rollers, still set in the widest position (remember to keep the seal at the top).
5. Reduce the roller width by one setting and pass the dough through the machine twice. Keep reducing the roller width and keep passing the dough twice through each setting until you get almost transparent consistency.
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