Homemade Pasta 手工意粉
When I lived in Italy, I met an old Italian Mamma. Every time when I went to her home, she must make me a giant plate of homemade pasta. I saw her just kneading the dough, then boom! all different shape of pasta just made by her hands, no machine! I will never forget the taste of the pasta, it is full of passion, love and respect for the food.
This is the recipe that she taught me, well, not really a ”recipe” with specific measurement, but just use your hands to feel it that kind of thing. Only two ingredients: 00 flour and eggs, if you don’t have 00 flour, you can use all-purpose flour instead. Very easy to make and fresh pasta just taste soooooooo goood!
近來見香港也興起手工意粉，手工意粉充滿蛋香，新鮮好味！在意大利生活時認識了一位婆婆，每次都他家，他都必定會做意粉給我吃。每次都是他親手做意粉，見他左搓右搓，幾分鐘就做了不同款式的意粉。充滿了對食物的熱情和愛，是我永遠不會忘記的味道。
這是他的食譜，其實都沒有什麼食譜，最重要就是用手感受麵糰。只需兩種材料，不用機器都做到。意大利人用00號麵粉，是非常細緻的麵粉，令麵條更有彈性。但用中筋麵粉也可以。新鮮手工麵條充滿蛋香，彈牙美味，一定要試試！
Mix flour and eggs in a bowl, then form a dough.
Place the dough on floured surface, knead the dough until is smooth and elastic. I knead about 120 times, just for your reference.
Wrap the dough with cling film, let it rest for 30 minutes.
Take a small piece of dough, roll into 0.5cm thick. Then fold the dough, sprinkle some flour on top to prevent sticking. Then cut into strips, thickness according to your preference.
Bring a large pot of water to boil, add 2tsp salt, add in pasta. Cook for about 2- 3 minutes until al dente (according to the thickness of the pasta)
*This recipe can make a generous portion for 2 persons. You can keep the pasta in airtight container, store in fridge for 3 to 5 days.
將麵粉和雞蛋放入碗內，拌勻成麵糰。如麵糰太乾，可再打發一個雞蛋，逐少更入蛋液至麵糰成形 (*雞蛋大小不同，如麵糰太濕，就加點麵粉
將麵糰放在灑有麵粉的枱上，用手大力搓，搓至麵糰表面幼滑和有彈性 (*我搓了大約120次，這只作參考）
用保鮮紙將麵糰包好，靜置室溫30分鐘 (*一定要搓到表面滑）
將麵糰分成小份，然後擀薄麵糰，大約0.5cm厚。將麵糰摺幾摺 (*要灑麵粉在麵糰上，麵條才不會黏在一起）然後切成自己喜歡的闊度即可.
煮沸一大煲水，下兩茶匙鹽，然後下麵條，煮兩至三分鐘即成 （要看麵條的厚度，自己試味），再拌醬汁享用！
*這個食譜可做二至三人份量
*可以將麵糰包好，放入冰箱存放3至5天
- 2 eggs
- 200 g 00 flour
-
Mix flour and eggs in a bowl, then form a dough.
-
Place the dough on floured surface, knead the dough until is smooth and elastic. I knead about 120 times, just for your reference.
-
Wrap the dough with cling film, let it rest for 30 minutes.
-
Take a small piece of dough, roll into 0.5cm thick. Then fold the dough, sprinkle some flour on top to prevent sticking. Then cut into strips, thickness according to your preference.
-
Bring a large pot of water to boil, add 2tsp salt, add in pasta. Cook for about 2- 3 minutes until al dente (according to the thickness of the pasta)
-
*This recipe can make a generous portion for 2 persons. You can keep the pasta in airtight container, store in fridge for 3 to 5 days.
My New Cookbook
