FEATURE RECIPE
Fresh pasta

Fresh pasta

Serves 6



225 gm (1½ cups)   plain flour
80 gm (½ cup)   coarse semolina
2   eggs


1 Pulse flour and semolina in a food processor until combined. With motor running, add eggs, then gradually add ¼ cup iced water and process until mixture just comes together. Remove dough and knead until smooth. Wrap in plastic wrap and refrigerate for up to 3 hours. Using a pasta machine with rollers at the widest setting feed dough through the rollers. Fold dough in half lengthways, feed through rollers again, repeating until smooth, reducing settings notch by notch, feeding and rolling until dough is translucent and 1mm thick.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles

Search by cuisine, name, ingredients...
Tuna Niçoise baguette Tuna Niçoise baguette Crisp-skinned Vietnamese chicken with peaches Crisp-skinned Vietnamese chicken with pe...
Fake tabbouleh Fake tabbouleh Lettuce with anchovy dressing, crisp capers and crisp thyme Lettuce with anchovy dressing, crisp cap...
Previous Next
oy-glazed barbecued prawns with cabbage and daikon salad and chilled soba Soy-glazed barbecued prawns with cabbage and daikon salad and chilled soba Gingerbread house Gingerbread house
The Vodka Ricky The Vodka Rickey The Smash The Smash
Previous Next

Gourmet Traveller magazine

Subscribe and win!

Subscribe or renew your subscription to Gourmet Traveller this month and go into the draw to win an indulgent 5 night holiday in Koh Samui, Thailand in your own beachfront villa valued over $16,000!
Get 12 months of Gourmet Traveller for the online only price of $69.95
Subscribe Now!