What could be better than having a simple homemade pasta recipe that you can break out anytime you want!
I think a good homemade pasta recipe is something that is often overlooked and is a real joy.
We have a flock of ducks at home so I always try and make my pasta from duck eggs as the yolks are larger and richer leading to a richer pasta.
But it really does not matter I have used a mix of duck and chicken eggs or just straight up chicken eggs and always end up with a glorious result.
All you need is a pasta machine, some elbow grease and the aforementioned ingredients and you will be knocking out amazing pasta in no time at all.
You don’t even need to use it straight away.
I often make up big batches of pasta when our ducks and chickens are in full laying mode and dry it over a clothes horse (clothes maiden) and leave it to dry in the sun and then parcel it up in big bags to use later.
Is it any wonder our Hungarian
I guess we make them smile and the like us so I suppose that is all that matters!
I have seen all sorts of ways of writing a pasta recipe I like a ratio method this is because our ducks and chucks lay all sorts of strange sized eggs.
It is always close enough as a base guide with occasionally a little more flour required.
- 3 Eggs
- 250 g Plain Flour or 1.5 times the weight of the eggs
- Crack the eggs into a bowl and weigh them
- Add 1.5 times the weight of the eggs in plain flour and mix together, apparently you can do this in a food processor!
- Then tip out onto a work surface and knead until the pasta dough becomes smooth and silky there is no secret to this just get stuck in bash, turn, twist and repeat, it should take between 8 & 15 minutes. You should really be getting a sweat on doing this and if you aint you aint doing it properly.
- Wrap in clingfilm and place in the fridge for an hour
- Clamp your pasta machine to a sturdy surface, and set it to it's widest setting
- Flour the work surface and cut off approximately 100g of pasta returning the rest to the fridge
- Press the pasta into a rough rectangle shape and roll it it through the pasta machine
- Fold the pasta in on itself, in thirds and push down then pass through the pasta machine again
- Close the pasta machine to the next smallest setting and repeat process 7 & 8
- Repeat the pattern of rolling and folding then rolling again and then closing the pasta machine to the next narrowest setting until you have pushed the pasta through the narrowest setting twice.
You can use the cutter on the pasta machine to make Tagliatelle or Fettuccine or use it to make Ravioli or a whole host of other stuffed Pasta recipes. You can dry this pasta in the sun but it needs to be very warm and not too humid and it will keep for a couple of weeks.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 467 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 557mg Sodium: 114mg Carbohydrates: 69g Fiber: 3g Sugar: 1g Protein: 20g