Fresh Pasta Dough Recipe
Ingredients:
200g plain flour or Italian type 00
2 eggs, beaten lightly
1 egg yolk
Salt
Method:
Sift flour into a heap on the work surface.
Make a 20cm well in the center.
Beat the eggs and yolk together and pour into the well. Use your fingers to stir the flour gradually in with the eggs. Then knead for about 10 minutes or until the dough is smooth.
If the mixture is too soft, add a bit of extra flour. If it is too hard, then add a small amount of water by pouring it over your hands and kneading it in.
Shape the dough into a ball and leave to rest for 1 hour. After an hour, roll the dough out on the work surface or use a pasta machine to make thin sheets as the dough passes through the roller.
Pass the dough about 3-4 times through each setting, folding the dough in half length ways between each roll.
Continue to roll more thinly until you’ve reached the thinnest setting on the pasta maker.
Hang the sheets on pasta to dry. When they feel leathery and no longer stick when they are pressed together, they are ready for cutting. If left too long, the pasta will crack. It is best to cook the pasta immediately in salted boiling water for 1-2 minutes, until al dente.
Pizza Dough Recipe
Ingredients:
250g plain flour or Italian type 00
3/4 teaspoon salt
10g fast action dried yeast
120ml lukewarm water
Olive oil for brushing (optional)
Method:
Sift flour, salt and dried yeast together into large mixing bowl. Make a well in the center.
Pour the water into the well. Use a wooden spoon to stir the flour into the water to make a soft dough. Do not stir until sticky. If dough is too sticky, add a bit of flour.
Turn out onto a floured work surface and knead for 10 minutes or until smooth.
Shape into a ball and place in a bowl lightly oiled with olive oil. Cover the bowl with cling wrap and leave in a warm place to rise for about 1 hour. The dough should double in size.
To make a pizza base, flatten the dough with your hands and roll out on a lightly floured surface. Roll into round flat shape with diameter of 40cm and height of 6mm. Make sure the rim is slightly thicker than the base.
Top with ingredients of choice and bake at 220°C until crisp.