Fresh Pastas

Ingredients

• 300 grams refined flour (maida)
• 1 teaspoon salt
• 3 egg yolks
• 2 egg whites
• 2 tablespoons olive oil

Method

1. Put the refined flour in the pasta dough machine. Add salt, egg yolks and start the machine first on low speed. Add egg whites and increase the speed. Add olive oil and continue with the kneading till you get a smooth dough. Rest the dough for at least two hours. Divide the dough into equal portions.
2. Flatten slightly, roll in flour and pass it through the pasta machine to get slightly thick pasta sheets. Roll in flour again, narrow the aperture and again pass the sheet through the machine to get thinner sheets. Further narrow the aperture and pass the sheet again to get still thinner sheet. Cut them into required lengths. Heat plenty of water in a big pan.
3. Add salt and when the water begins to boil add the fresh pasta sheets and cook them till al dente. Pour into a colander to drain. To refresh the pasta dip them in cold water and again drain. These sheets can be used to make lasagna. You can cut and use the dough as desired in various pasta shapes and forms.
4. If pasta machine and dough maker is not there you can do both the processes with hands too. Knead the dough as you will do for any other dough, roll out with rolling pin on a floured surface and cut with knife or cutters.

Nutrition Info