@chefadambyatt: The pleasurable side of pasta. There's something | love about having the skill to turn humble ingredients like eggs and flour and into beautiful pasta. Pasta Dough 400g 00 pasta flour 2 whole eggs 7 egg yolks Place flour on a wide chopping board. Gently combine yolks and eggs. Make a well in the centre of the flour and pour in the eggs, reserving some back - can always add more. Bring to the centre using a fork, thicken the flour using the egg until you have a mass thick enough to work by hand. Using a pastry card, scrape the board and begin to work the dough until smooth. Clingfilm and rest for 2 hours in the fridge. Set up your pasta machine and attach it firmly to the kitchen bench you are working on. You do not need any flour to dust the bench. After kneading and resting the dough for at least 30 minutes, cut it into manageable portions and keep the unused pieces covered. Lightly flatten one piece into a rectangle and pass it through the pasta machine set to the widest setting. Fold the sheet into thirds like a letter, rotate it 90 degrees, and pass it through again at the same widest setting; repeat this folding and rolling process 6-8 times to properly work the gluten and build elasticity, producing a smooth, supple dough. Once the sheet is even and resilient, begin reducing the roller setting one notch at a time, passing the dough through once at each setting without further folding until the desired thickness is reached, lightly dusting with flour as needed to prevent sticking. Rolling Farfalline Roll the pasta dough into thin sheets, first passing it several times through the widest setting to build elasticity, then reducing the thickness gradually. Allow the sheets to dry slightly until just tacky, then cut into equal-sized squares with a knife. Pinch each square firmly at the centre so the edges flare outward to form the bow pressing well so it holds during cooking, and lay the farfalline in a single layer on a tray dusted with semolina to dry slightly before use. #Recipe #pasta #italianfood #london #chef

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Tuesday 23 June 2026 17:30:00 GMT