My new obsession is pasta! bought pasta machine which makes it so easy to do
1 egg to 100g flour
Most of the recipes states 50/50 semolina and type 00. I use 20g semolina and 80g flour. Just to make surre proportions are right I weigh it when adding egg.
it should be 50g. if you do dough for 300g and add 3 eggs which are less that 50g each it is advised to add water to get weight of wet ingredinets to 150g.
Mix flour and egg togetner. Wrap in film and place in fridge for half an hr.
To make colour pasta I cooked 100g spinach in water for 10 min and 1 large carror (seperately)
Blend carrot and spinach seperatelly with hand blender.
again 1 egg/100g flour and blended vegetable. This will require more flour as dough will be sticky due to veggie. Add bit at a time as you will be dusting dough during rolling process. Place in fridge for half an hr.
Roll the pasta dough on pasta maker up to no 6 or by hand to 1mm thick. Cut using Fettuccine shape. let it dry. Cook to your preference.
Forage for wild garlic and make a delicious, nutritious pasta in a few minutes! '00' flour is the right one to use, but I make this using Shipton Mill organic white bread flour and semolina and it works just fine in a pinch - no pasta machine required!
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.