You can roll it out with a rolling pen, but it is a lot easier with a pasta machine. So if you haven’t got one, put it on your x-mas list. It’s so much fun.
There is a lot of different recipes for pasta. Here i’m using a recipe with quiet a lot og egg yolk. It makes the pasta richer and more luxurious. You can also make the dough with 1 egg pr 100g flour. Both works well.
Slice the porchini mushrooms, and finely slice the garlic. Roughly chop the parsley and grate a handful parmesan.
Heat up a frying pan. When its quiet hot, ad olive oil and the porchini mushrooms.
When you have some colour on the mushrooms, ad the garlic, salt & pepper.
Cook the pasta in boiling saltet water. Ad a 1/2 a ladle of the pasta water to the mushrooms and the the butter. Swirl the pan, and let the butter emulsify with the pasta water, till you have a delicious silky sauce.
When the pasta is al dente, ad it to the pan with the mushrooms. Ad the parmesan and parsley, and toss well. Keep tossing, so the sauce covers every strand of pasta,
I the pasta is to dry ad a little more pasta water and toss again.
Serve with a little more parmesan and a drizzle of good olive oil.
250g porchini mushrooms
1 garlic clove
1 handful flatleaf parsley
50 g unsaltet butter
Put all the ingredients in a food processer, and blend till it’s all well combined.
Empty the dough out on the table, and kneed it all by hand for 10 minutes.
Cover the dough with clingfilm, and let it rest in the fridge for an hour.
Divid the dough into 4 portions. Take one portion and leave the rest covered.
Roll the dough through on the highest setting. Fold the dough in half, and roll it through the machine again. Repeat the process 10 times, the the dough becomes smooth in texture.
Now, you’re ready to roll the pasta thinner. Set the pasta machine on the next highest setting, and roll the pasta through.
Repeat the the process, rolling the pasta a step thinner every time.
When you get to setting 2, roll the pasta though an extra time and stop!
Papadelle and tagliatelle need to have a little thickness.
If you’re making ravioli, roll it out as thin as you can.
Roll out the rest of the pasta. Let the pasta dry for 1/2 hr, and cut it into 3 cm ribbons.
300g tipo ’00
7 egg yolks
3 whole eggs