Fresh Pasta


Fresh Pasta

Here are the recipes used in our Fresh Pasta Masterclass. Our Head Chef Julien is sharing his cooking secrets of making the perfect and yet simple pasta anytime.

BASIC PASTA

400g flour type 00

1 whole egg

4 egg yolks

SQUID INK PASTA

400g flour type 00

1 whole egg

3 egg yolks

24g squid ink

SPELT PASTA

300g flour type 00

150g spelt flour

2 whole eggs

4 egg yolks

 

 

METHOD

Add the eggs (one by one) in a food processor to the flour until it starts to form a ball. Finish by kneading the dough on the table for 5 minutes. Form a ball, glad wrap it and let it rest in the fridge for an hour.

Pass the dough through the pasta machine, starting very wide and going down one number at the time.