Pastaset

Pasta dough

INGREDIENTS:

• 250g soft-wheat “00” flour
• 250g durum wheat flour (semolina)
• 5 whole eggs and water up to a total of 250g

Pour the flour into a bowl, then the eggs and water in the middle.
Mix the eggs and water with a fork. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour. If necessary, continue kneading the dough by hand and break it up into little pieces.

How to prepare pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a ball of dough through the rollers and turn the crank clockwise.
Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers again, for 5-6 times until the pasta sheet is long and regular in shape.
Cut the pasta sheet in two and dust each piece lightly with flour on both sides.
Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).
Cut the pasta sheet crosswise into pieces about 25 cm long and dust it lightly with flour.

Tips

• Mix soft-wheat and durum wheat flour for tastier pasta;
• clean the rollers of the machine by feeding a little dough between them;
• you can consume the freshly cut pasta or dry it. Tacapasta helps you dry it evenly;
• preserve the home-made pasta for no more than 1 month if dried or frozen;
• do not add salt to home-made pasta dough. In Italy we add salt to the boiling water!