Homemade Pasta

Making pasta is surprisingly easy!


Serves 6

250g low gluten white flour

250g durum flour

5 eggs


Making the Pasta Dough

Mix the flours. Pour the flour into a bowl and crack the eggs into it. Mix the eggs well with the flour using a wooden fork. Knead the dough by hand until the dough is smooth and silky. If the dough is too dry, add water, and if it is too moist, add flour. When the dough is ready, it will not stick to your fingers. Turn the dough out on a floured surface. If necessary, you can knead the dough some more. Cut the dough into small lumps.

Tip: make sure the eggs are not too cold!


Using the Pasta Maker

Set the Maku Pasta Maker at its widest setting (1) by pulling out and turning the knob on the side to fully open the rollers. Roll a lump of pasta dough through the machine by turning the handle. Repeat this process 5–6 times. Fold the dough every time and add flour between the layers, if needed. When the dough has reached the desired shape, feed it through the rollers one more time with the machine on setting 2. Continue feeding the dough through the rollers at setting 3, until you reach the desired thickness. Cut the dough crosswise into approx 25-centimetre-long strips. Install the handle at the cutting rollers and slowly feed the dough through the rollers, so that the pasta will reach the desired consistency.
Note! If the rollers will not cut the dough, the dough is too soft. Add flour to the dough and feed the pasta through the rollers again. If the dough is too dry and the rollers will not cut it, add water and feed the pasta through the rollers again.

Place the pasta on a cotton towel and let it dry for at least an hour. Boil salted water (4l water / 1/2kg pasta) in a pot and add the pasta. Fresh pasta will take only a few minutes to cook (approx 2–5 minutes, depending on the thickness). Stir lightly and pour the water out when the pasta is cooked.

Enjoy the pasta with your favourite sauce!



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