Pasta

Pasta

By
From
A Year of Practiculture
Photographer
Rohan Anderson & Kate Berry

We make this all the time. The kids love this process, and I’m all for anything that gets my kids interested in real food.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. The basis for all the pasta I make relies on the old rule of 1 large egg for each 100 g flour, and I generally allow 100 g pasta per person.
  2. I mix the egg and flour in a mixing bowl with clean hands until a dough forms. I knead the dough on a floured bench until it sticks together and binds well. To test the pasta I pull the dough apart.
  3. If there’s a lot of resistance and the dough holds together, it’s done. If it breaks apart easily, it requires more kneading. I then wrap the dough in plastic wrap and set it aside on the bench to rest for 1 hour before forming it into whatever pasta I desire. For pappardelle, cut the rolled pasta into long wide strips.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again