Pasta by Chef John Besh

by on April 23, 2013 » Add the first comment.
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1 pound semolina flour . About 3 cups
Five large eggs, 6 med or 7 small
Salt
EVOO

Mix into ball

Use AP to work into non sticky tight ball
Fold, press, repeat
Eventually cut into fist-sized balls and flatten
Roll through, fold flatten, sprinkle flour, repeat about ten times
Turn dial down, fold, roll, repeat
Turn dial back to one, shape pasta, roll, repeat
Turn dial down, fold, roll, repeat
Fold into thirds and roll with flat edge to outsides
Repeat if necessary.

Put through cutter.

Toss in flour to prevent sticking
Freeze in nests
After frozen, seal in vaccuum bags

Boil in large pot of salted water about three minutes.

Find more like this: Grandpa's Use Only

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