Fresh Pasta
PREP TIME: 1 h 15min
SERVES: 4-6
Here are the recipes used in our Fresh Pasta Masterclass. Our Head Chef Julien is sharing his cooking secrets of making the perfect and yet simple pasta anytime.
basic Pasta
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400g flour type ’00’
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2 whole egg
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5 egg yolks
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50 ml extra virgin olive oil
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15g salt
Squid Ink
400g flour type 00
2 whole egg
5 egg yolks
24g squid ink
50 ml extra virgin olive oil
5g salt
Spelt
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300g flour type 00
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150g spelt flour
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2 whole eggs
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5 egg yolks
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50 ml extra virgin olive oil
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15g salt
Method
Add the eggs (one by one) in a food processor to the flour until it starts to form a ball. Finish by kneading the dough on the table for 5 minutes. Form a ball, glad wrap it and let it rest in the fridge for an hour.
Pass the dough through the pasta machine, starting very wide and going down one number at the time.