Since supermarket’s pasta has been out of stock for almost a month (March 2020), I finally got to try making pasta from just flour (~2 1/2 cup) and egg (x 4) for 4 portions, following ๅฐ้ซๅง็Magic Ingredients!
QUICK TAKEAWAYS
- no water used in pasta, different from Chinese handmade noodle that uses water and flour
- overall needs around 3 hours before cooking
RECIPE
4 portions
- 2 + 1/2 cups of AP flour (original recipe: 150g AP flour + 170-180g Durum flour for 6 portions)
- 4 eggs (might need to adjust flour dependent on egg size)
- 2g salt
Step 1: Mix 2 + 1/2 cups AP flour, 4 eggs and 2g salt. DO NOT add water. Mix well to form dough
Step 2: Rest for 30mins, then knead dough
Step 3: Rest for 2 hours, roll out till light can go through pasta sheet
Step 4: Dust AP flour on pasta sheet then fold sheet as video cover below, cut into slices. Shake off cut pasta and separate to prevent sticking together
Step 5: Cook in boiling water or store in well-sealed bags for future
Can refer to seafood pasta here.
RESOURCES
