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.
Added by: Karina Klekotko
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers