Makes 8 (60g) serves
230g 00 flour
70g lupin semolina
3 eggs
water, as needed (you might only need to wet your hands)
Combine flour, lupin semolina and eggs (food processor, mix master, wooden spoon).
Knead for five minutes, or until smooth. There is no graceful way to do this (unless you’re a Nonna) and it is a great workout. You can do this in a Thermomix or a mixer with a dough hook.
Let rest in cling wrap (it will dry out otherwise) for 30 minutes.
Put through a pasta machine as per instructions – work with a quarter of the dough at a time, run through machine multiple times on the largest setting while folding in half until you get the shape and consistency you want, then continue to decrease the thickness setting (I stop at 3 for fettuccini), finally run through which setting you’d like (I usually use fettuccini).
Add to salted (1-2 tsp salt) boiling water for 6-7 fresh (8 minutes dried), or until al dente (neither hard or soft).
Tips:
- I just mix mine together on the bench, it’s going to get dirty anyway.
- A happy accident – I was rushing to do something extremely important with the kids (lets face it, everyone likes a clean nappy), so I wrapped the dough in cling wrap and came back to it about 30 minutes later. I found it was a lot easier to put through the machine.
- Fresh pasta freezes brilliantly! I used to cut it in four, freeze the portions in balls and just pull the machine out each Friday. It NEVER occurred to me that I could freeze it as ready pasta. I feel really silly admitting that!
- Use flour and water only as needed. I literally wet my hands and then start kneading again if it feels dry.