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Рецепт Emo's Pasta
by Global Cookbook

Emo's Pasta
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Ингредиенты

  • egg pasta
  • 1 lb semolina
  • 4 whl Large eggs
  • 1 x egg yolk
  • 1 Tbsp. water, - if needed spinach pasta
  • 1 lb semolina
  • 2 whl Large eggs
  • 1 x egg yolk
  • 4 ounce raw spinach puree
  • 1 Tbsp. water, - if needed tomato pasta
  • 1 lb semolina
  • 3 x egg yolk
  • 6 Tbsp. tomato paste
  • 1 Tbsp. water, - if needed saffron pasta
  • 1 lb semolina
  • 3 whl Large eggs
  • 1 x egg yolk
  • 2 ounce saffron essence, - made with 1 tbsp saffron and 1 c water reduced down to
  • 2 ounce in volume and chilled black pasta
  • 1 lb semolina
  • 3 whl Large eggs
  • 1 x egg yolk
  • 2 ounce squid ink
  • 1 Tbsp. water, - if needed Preparation Time: Place all ingredients in a

Инструкции

  1. Food processor and run till semolina is mealy; it should hold together when squeezed in the palm of the hand and not crumble when broken in two pcs; squeeze semolina into tennis ball size portions and wrap in plastic wrap; let rest 15 min; flatten each ball as it is worked and run through the largest opening of the pasta machine; mix in thirds and run through pasta machine again, turning 90F; continue this kneading process till dough is smooth and is slightly lighter than the ball when started; reduce the machine rollers one setting and run pasta through one time; reduce another set- ting and repeat until pasta is desired thickness, keeping pasta dusted as needed so it doesn't stick to the rollers; cut into 15 to 18 inch pcs and cut into strands; cover if using soon or possibly put in freezer on shallow pans sprinkled with corn meal; when frzn, transfer to ziplock bags...
  2. Note: Don't Add in SEMOLINA DURING KNEADING PROCESS UNLESS PASTA IS TOO WET!!