Recipes

Pasta

Making Pasta from Laucke Type '00' Special White Flour

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Type ‘00’ Special White Flour 1 packet
5 g Salt 0.6 tbsp
5 each Eggs 5 each

Method

  1. Place flour and salt (optional) in a bowl. Make a well in the centre and add eggs. Using a fork, gradually draw the flour in from the sides to form a dough.

  2. Knead on a lightly floured surface for at least 6 minutes by hand, or 4 minutes with a dough mixer (if designed for stiff doughs), until smooth and silky. If you get tired mixing the dough, you can roll it through the pasta machine a few times to finish it off.

  3. Place the dough in bowl, cover with cling wrap and allow to rest for at least 30 minutes.

  4. Cut into manageable pieces, and roll out into thin sheets or through a pasta machine.

  5. Pasta can then be cut to shape for fettuccini, ravioli, lasagne etc. 500 g of flour is sufficient for 4 meals.

  6. Cook in boiling water for 10 - 12 minutes or until al dente. A little salt for flavour and oil, to reduce adhesion can also be added to the water.

  • Laucke Specialities
  • Yield: 4 servings
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