Recipes

Fresh Pasta

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
400 g Laucke Wallaby Bakers Flour 2½ cups
10 g Salt 1 tsp
5 each Eggs, (lightly beaten) 5 each

Method

  1. In a large bowl mix the flour, egg and salt until it forms a dough.

  2. Turn the dough onto the bench and knead the dough for 10 minutes.

  3. Place the dough in a sealed container and let it rest for 1 hour at room temperature.

  4. Dust a rolling pin with Laucke Wallaby Bakers Flour.

  5. Divide the dough in half, dust the dough with flour and roll it out as thin as possible.

  6. Cut the pasta to shape (linguini, spaghetti, lasagne etc) and drape clean tea towels over chair backs.

  7. Hang the pre-cut pasta over the towels until required.

  8. Cook fresh in boiling water for 1 minute and serve with your favourite sauce.

  • Laucke Specialities
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