650 g strong or durum flour
10 g salt
5 g nutmeg
10 g salt
5 g nutmeg
Mix together
3 yolks of eggs
3 eggs
1 tbs oil
125 ml water
3 eggs
1 tbs oil
125 ml water
method
1. Sift the flour, salt and nutmeg into a basin. Make a bay in the centre and add the mixed eggs, oil and water.
2. Mix together and work it to form a smooth dough.
3. Cover with a damp cloth and allow to rest for 45 minutes before using.
4. The paste may either be rolled by machine or with a rolling pin to the required thickness and cut into the appropriate shapes.
Pasta Verde
Add 125 g finely sieved cooked spinach to the flour at the same time as the liquid.
Pasta Rossa
Add 125 g concentrated tomato puree to the flour at the same time as the liquid.
Wholemeal Pasta
Use 500 g wholemeal flour sieved with 150 g ordinary white flour and proceed as for Noodle Paste.
2. Mix together and work it to form a smooth dough.
3. Cover with a damp cloth and allow to rest for 45 minutes before using.
4. The paste may either be rolled by machine or with a rolling pin to the required thickness and cut into the appropriate shapes.
Pasta Verde
Add 125 g finely sieved cooked spinach to the flour at the same time as the liquid.
Pasta Rossa
Add 125 g concentrated tomato puree to the flour at the same time as the liquid.
Wholemeal Pasta
Use 500 g wholemeal flour sieved with 150 g ordinary white flour and proceed as for Noodle Paste.
serving amount
makes 1 kg
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
