66 culturecheesemag.com E N T E R TA I N I N G 202 1
R E C I P E S
Fresh Fettuccine in Camembert
Wheels with Creamy Confit
Tomato Sauce
Homemade pasta is well worth the extra effort,
but high-quality, store-bought fresh pasta can
be substituted. A kitchen scale is needed for
the pasta recipe.
Serves 2
PASTA:
200 grams 00 extra fine flour
25 grams semolina flour
127 grams large eggs from 2 whole eggs
and 1 egg yolk
1 tablespoon water, as needed
Combine both flours and empty onto a
clean surface. Shape a well into the center
of flour pile and add eggs, using a fork
to beat them gently. Using the same fork,
scrape flour walls into eggs and continue
to mix until a shaggy dough forms. Knead
pasta dough for 10 full minutes; it should
become smooth and easy to handle
after kneading. If the dough remains too
dry, add a small amount of water, being
careful not to make it too wet. Cover
dough ball with plastic wrap and let it
rest on the counter at room temperature
for 1-2 hours.
Cut prepared dough into six small
pieces with a bench scraper. Flatten
each piece slightly. Set a pasta machine
to the widest level, either 0 or 1. Run
each piece of dough through the roller 3
times, then adjust to next smallest level.
Repeat this process for 6 levels. Keep
each piece nicely coated in semolina
flour while it rests. If pasta dough begins
to dry out at any point during rolling,
use a few drops of water or olive oil to
keep it hydrated.
Change the pasta machine to fettuccine
cutter or use a sharp knife to cut pasta
sheets into one-quarter-inch slices. Lay
each noodle individually on a flat surface
to dry before cooking.
