Martinherias
Located in the outskirts of Portugal. Chef Shivam shows Love True Food, how to make fresh pasta, his way pf course. We decided to have a mini photoshoot then and there.
Nothing beats the slight tang and softness of a good pasta. Here’s my recipe adapted from chef Shivam.
INGREDIENTS
2 cups of flour (1 cup semolina, 1 cup 00) (if using freshly ground flour, have an extra 1/2 cup on hand depending on the hydration rate of your particular flour)
1 to 2 eggs
1 tsp. olive oil
1/2 tsp. sea salt
MAKE PASTA BY HAND
Mound the flour on a clean work surface. Make a well in the middle of the flour with steep sides.
Break the eggs into the well. Add the salt and olive oil and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well, but try to maintain the integrity of the wall as long as possible. Usually this finally gives way into a shaggy mess when about half of the flour has been mixed in.
With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. Cover with a damp kitchen towel and let it rest for 20 minutes.
If you’d like to roll by hand, however, divide your dough into two pieces, keeping one covered to prevent drying out. On a large floured work area, flatten the dough into a disk. Working from the centre at all times, use a rolling pin to flatten the disk out from the centre to the outer edge. With each roll, rotate the dough one-quarter turn and flip the dough over once or twice to ensure the dough is not sticking. Roll out the dough to about 1/16″ thick or desired thickness, depending on the type of pasta you are making
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