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Sunday, 18 February 2007

Adam Dal Pozzo's pasta

Many of you have been asking for Adam Dal Pozzo's pasta recipe. Guess what! I stumbled across it in my notebook the other day - so here it is...

What you need
plain flour
milk (optional)
cling wrap

Pile a few big handfuls of flour onto a clean surface.
Make a well.
Crack 2 eggs into the well and cover with flour. With your fingertips, rub the eggs into the flour. Keep adding 1 egg at a time until the dough begins to bind.
Note: Keep the dough on the dry side. It will get stickier as it settles.
Roll the dough into a ball and wrap very tightly in cling wrap. Let it sit for 1 hour.
Now it is ready to be turned into the pasta of your choice.

If you are feeling lazy, or have weak hands you can also make this dough in a food processor.

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