Emo's pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Semolina |
| 4 | Whole eggs | |
| 1 | Egg yolk | |
| 1 | tablespoon | Water; - if needed |
| Spinach pasta | ||
| 1 | pounds | Semolina |
| 2 | Whole eggs | |
| 1 | Egg yolk | |
| 4 | ounces | Raw spinach puree |
| 1 | tablespoon | Water; - if needed |
| 1 | pounds | Semolina |
| 3 | Egg yolk | |
| 6 | tablespoons | Tomato paste |
| 1 | tablespoon | Water; - if needed |
| 1 | pounds | Semolina |
| 3 | Whole eggs | |
| 1 | Egg yolk | |
| 2 | ounces | Saffron essence; - made |
| With 1 tbsp saffron and 1 c | ||
| Water reduced down to | ||
| 2 | ounces | In volume and chilled |
| 1 | pounds | Semolina |
| 3 | Whole eggs | |
| 1 | Egg yolk | |
| 2 | ounces | Squid ink |
| 1 | tablespoon | Water; - if needed |
Directions
EGG PASTA
TOMATO PASTA
SAFFRON PASTA
BLACK PASTA
Place all ingredients in a food processor and run until semolina is mealy; it should hold together when squeezed in the palm of the hand and not crumble when broken in two pieces; squeeze semolina into tennis ball size portions and wrap in plastic wrap; let rest 15 minutes; flatten each ball as it is worked and run through the largest opening of the pasta machine; fold in thirds and run through pasta machine again, turning 90F; continue this kneading process until dough is smooth and is slightly lighter than the ball when started; reduce the machine rollers one setting and run pasta through one time; reduce another set- ting and repeat till pasta is desired thickness, keeping pasta dusted as needed so it doesn't stick to the rollers; cut into 15 to 18 inch pieces and cut into strands; cover if using soon or put in freezer on shallow pans sprinkled with corn meal; when frozen, transfer to ziplock bags.
Note: Do not add semolina during kneading process unless pasta is too wet! Converted by MM_Buster v2.0l.