Fresh pasta - again
Serving: for two
For my Tagliatelle with White Asparagus of the season, I tried another version of pasta. I realize from reading numerous recipes that pasta is basically flour with some liquid added. That liquid can be eggs, oil, water, even chopped vegetables. For egg pasta, the ratio is roughly 100 g of flour for 1 egg.
Two cups of flour weighs approx. 236g so I need slightly more than two eggs. I hate using only yolk as the white will just languish in my fridge until it spoils. I remember olive oil.
It was actually very good as the olive oil burst back into the mouth when bitten. The pasta, in turn, is not so eggy and has more bite to it.
I also realize that some kneading is necessary for good texture. So this time, I did not leave the whole work to my food processor. Drying also improves the ease of cooking.
As the whole thing was very quick (I did other things while waiting, like preparing ingredients), I seriously don’t think I’ll ever go back to factory-made flat pasta anymore. Besides, snobbish hubby balks at the notion. Sorry, Barilla. It was fun.
Ingredients: (continue…)
