Ingredients

  • 340 grams flour, = 2 1/2 cups
  • 4 large eggs
  • 4 tablespoons olive oil
  • Extras, use one or more
  • 2 tablespoons black pepper medium ground
  • 2 tablespoons lemon zest
  • 30 grams cilantro

Directions

1. Combine ingredients in magimixer, cuissinart. Continue mixing until it starts forming a ball. Remove and wrap in plastic wrap. Let rest for 30 minutes.
2. If adding extra ingredients: pepper and lemon get added into magimixer. Fresh herbs, such as cilantro, are added before last roll-out. Place stems/leaves on half of pasta, fold other half over and crimp edges. Roll-out on second narrowest setting again. Then cut into noodles.
3. Set-up Pasta machine. Divide dough into 4ths. Work with one piece at a time, keeping remaining pieces covered. Flatten dough so about 4 inches wide and thin enough to go into pasta maker at widest opening. Roll a few times to get shape as close to a rectangle as possible. Narrow width of pasta maker until next to smallest width. Move over to fettucini slicing part of pasta maker (wide noodles). Roll out into noodles, cutting periodically so manageable lengths. Flour noodles well and place on baking tray.
4. Continue with remaining pieces.
5. Bring a large pot of water to a boil. Add 2 Tablespoons of salt. Stir in noodles, important to stir else noodles form one large, gluey clump. Cook for 2-3 minutes, until al dente. Reserve 1/2 cup water then pour water/noodles into a colander/strainer. Rinse with cold water to prevent sticking. Serve immediately. Reserved water can be used to thin sauce, if necessary.

Notes
Serving Ideas:Original serves 6 as side (400g).


Categories
Pasta
Keywords
Pasta
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