Homemade Pasta Two Ways
Ingredients
- 1 bunch flat-leaf parsley
- 4 eggs
- 0.7 oz butter
- 17.6 oz flour
- 5 tbsp olive oil
- Salt
Instructions
- In a stand mixer fitted with a dough hook, work 8.8 oz of flour with 2 whole eggs, 2 tbsp of olive oil, and a pinch of salt until a dough forms. If the dough is too sticky, add a bit more flour. Conversely, if it is too dry, add a little more oil. Wrap the dough in plastic wrap and refrigerate it for 1 hour.
- Pluck the parsley leaves and briefly plunge them into a pot of boiling water. Remove with a slotted spoon, then press them well in your hands to extract all the water. Blend them into a very fine chop with 2 tbsp of olive oil.
- For the green dough, proceed in the same manner as previously with the remaining flour and eggs, adding the parsley chop mixed with olive oil and a pinch of salt. Wrap this green dough in plastic wrap and let it rest as well.
- Divide the dough into four pieces and roll them out thinly on a floured surface. Then, pass them through a pasta machine, reducing the thickness each time, to obtain sheets of 0.04 to 0.08 inches thick.
- Cut the parsley dough into very wide, fairly short strips, and the plain dough into tagliatelle. Roll the tagliatelle on the work surface to twist them into busiatis.
- Cook them separately in a pot of boiling salted water and let them cook for 1 to 2 minutes for an al dente result. Drain them.
- Toss the large strips of parsley pasta with melted butter and the busiatis with olive oil.
Video
Notes
Homemade Pasta Two Ways
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Homemade Pasta
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