glass of natural mineral water.
For“al dente”pasta, mix 0.5 lb of soft wheat flour with 0.5 lb of durum wheat
flour.Do not add any salt!
Pour the flour into a bowl and the eggs into the middle of the flour(Fig. 2). Mix the
eggs with a fork until they are completely blended with the flour. Knead the
mixture with your hands (Fig. 3) until it is completely homogenous and consistent.
If the mixture is too dry add some water, if it is too soft add some flour.A good
mixture should never stick to your fingers. Remove the mixture from the bowl and
place it onto a lightly floured table (Fig.4). If necessary, continue to knead the
mixture and cut it into small pieces (Fig. 5).
Advice: do not use eggs straight from the fridge!
HOW TO PREPARE THE DOUGH AND THE PASTA WITH
Set the machine regulator to position 1, pulling it outwards and turning it so that
the two smooth rollers are completely open(approx.3 mm)(Fig.6). Pass a piece of
the mixture through the machine by turning the handle(Fig. 7). Repeat this
operation 5-6 times, folding the dough over and adding some flour to the middle if
necessary. (Fig.8). When the dough has taken a regular shape, pass it through
the rollers once only with the regulators set on number 2 (Fig. 9), then once again
on number 3, continuing until you obtain the desired thickness (min. thickness at
no.9 approx. 0.2 mm). With a knife, cut the dough cross-ways into pieces
approximately 25 cm(10 inches)long. Insert the handle in the hole for the cutting
rollers, turn it slowly, and pass the dough through to obtain the type of pasta you
prefer(Fig.10 and 11). Note 1 -If the rollers won't 'cut,' the dough is too soft: in this
case, you should pass the dough through the smooth rollers after adding some
flour to the mixture. Note 2 - When the dough is too dry and cannot be 'caught' by
the cutting rollers, add a little water to the mixture and pass it through the smooth
rollers again. Place the pasta on a tablecloth and leave it to dry for at least an
hour. Remember that pasta can last a long time(1-2 weeks)if kept in a cool, dry
place. Bring a pan of salted water to a boil (135 oz per 1 Ib of pasta)to which you
will add the pasta. Fresh pasta cooks in just a few minutes, averaging 2-5
minutes, depending on the thickness. Stir gently and then drain the pasta once it
has finished cooking.
NEW RECIPES FOR FRESH PASTA
GREEN PASTA
* basic recipe dough* 100 g of spinach
The spinach must first be washed. then boiled for about 10-15 minutes and
