Recipes

Pasta - By Mixer & Hand

There is nothing better than the taste of home made pasta and it quite simple to produce.
This recipe shows how to make pasta either by hand or using a suitable mixer.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Type ‘00’ Special White Flour 1 packet
5 g Salt ⅗ 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. Open the sheeting roller up to the widest setting and pass the dough through several times by reshaping after every pass. The dough will become a little softer and quite a bit smoother.


  5. Then reduce the thickness by passing the sheeted dough through whilst reducing the gap of the reduction rollers. Once you have a nice thin sheet this can be fed through the pasta cutter. Dust the spaghetti as it extrudes from the cutter.


  6. Once finished place the spaghetti into boiling water with or without salt and / or butter for 5 minutes. Then pour into strainer whist being careful to avoid scalding. Toss a knob of butter if desired through the spaghetti prior to serving.

     

  • Laucke Specialities
  • 8 Servings
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