Servings: 4 people
Calories: 368kcal
Equipment
- Pasta roller and cutter (if not using a rolling pin and knife)
- Kitchenaid pasta roller and cutter attachment (optional, instead of manual cutter or rolling pin)
- Air tight container for resting
- Dowel, or similar rolling implement to wrap pasta around, approximately 20mm in diameter
Ingredients
- 250 g 00 flour
- 50 g durum semolina flour
- 1 tsp olive oil extra virgin
- 3 eggs
- 3 egg yolks
- 1/2 tsp salt
Instructions
- Mix the flours together and form them into a well on a large flat surface, or in a bowl with enough room to knead in.
- Prepare your eggs yolks. I find it easiest to crack each egg in half and then pass the yolk back and forwards between the halves, allowing the white to fall away. Consider keeping the egg whites, either in the fridge or freezer; even if you just turn them into omelettes, you'll prevent a bit of waste. Add the yolks to the centre of the well, with the olive oil.
- Use a fork or your hand to gradually mix the dry ingredients into the wet, in the centre of the well. You want to form a ball of dough that's elastic, but doesn't stick to your hands or work surface. If it's too sticky, add flour in very small amounts (no more than a tablespoon at a time).
- Once the dough can be handled without sticking to anything, knead vigorously for 10 minutes. Put your weight down and forwards into the dough using the heel of your hand, and fold it forwards over itself as you go. The motion is down, forwards, and then up at the end of the push.
- After 10 minutes, if you've balanced your moisture correctly you should be left with a smooth, shiny ball of dough that requires no additional flour.
- Store it in a freezer bag or similar to rest at room temperature for 30 minutes, keeping it out of direct sunlight or heat to avoid it sweating.
- Cut the dough into four pieces, and begin rolling it out into sheets. We recommend working with just one piece at a time, keeping the others in an airtight container. For our paccheri, we go to a 6 on our Marcato machine. Remember with a machine to pass it through at the lowest setting a few times first, folding over itself in between, then step up incrementally to your desired thickness.
- Using your dowel or other paccheri shaping implement as a guide, determine the required length to cut your paccheri rectangles to. They should be long enough to wrap around and overlap by a few millimetres. Use a sharp knife or pasta cutter to form into rectangles, and cover those not presently being formed into paccheri with a tea towel or cling wrap to avoid drying out.
- Working with one piece at a time, wrap the rectangles of pasta around your dowel, brushing the overlapping section lightly with water to seal. Stand them up on baking paper lined trays as you go.
- Refrigerate for 30 minutes to a week, uncovered. This will help them dry out and improve the bite when cooked!
- To cook, boil in plenty of water, and bite or cut across the pasta to check that it's cooked. You want it firm (al dente) without any sign of white uncooked dough. Try serving it with our slow-cooked pork shoulder ragu!
Nutrition
Calories: 368kcal | Carbohydrates: 57g | Protein: 14.2g | Fat: 8.7g | Saturated Fat: 2.6g | Cholesterol: 280mg | Sodium: 345mg | Potassium: 125mg | Fiber: 3.1g | Sugar: 0.5g | Calcium: 44mg | Iron: 4mg
Made this recipe? We'd love to see!Mention @pastaetal or tag #pastaetal!