Fresh pasta tastes better, and is far simpler than it seems. ANNA EOCLIDI, of Pasta Emilia, gives us the low-down.
There are two types of dough for making pasta: the first, made from durum-wheat semolina, a coarse flour high in protein, is used for pasta such as orecchiette, pici, fusilli, spaghetti, penne and rigatoni. The second style of dough, as seen in the recipe below, is one made of soft flour containing slightly less gluten and more starch. Combined with eggs, it makes a soft dough that is great for filled pasta like tortellini, agnolotti, tortelli and ravioli, as well as silky ribbons of pasta such as fettuccine, pappardelle and lasagne. The main secret of good pasta dough lies in the quality of the ingredients: organic flour and eggs are best.
Step by step
1 Pile 400gm plain or “00” flour onto a dry (preferably wooden) surface. Form a well in the centre and add 4 eggs and 1 tsp olive oil. Beat the eggs and oil with a fork and slowly incorporate flour by scraping against the flour wall.
This story is from the May 2019 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the May 2019 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
