Basic Recipes

This page is the area for basic recipes which I use all the time as a base for other dishes. Putting them all here saves me writing them and you reading them all the time.

Pasta:

  1. 100g flour per person (preferably type ’00’ – which is finer and more glutinous than regular flour – or, in failing that, strong white bread flour)
  2. one whole egg per person
  3. a wee glug of extra virgin olive oil
  • Method:
  1. combine all ingredients in a food processor with a dough hook attachment and blitz until a dough is formed (otherwise combine slowly in a mixing bowl by hand until dough).
  2. tip out onto a very lightly floured surface and knead well for 10 mins.
  3. wrap in clingfilm and place in fridge for at least 30 mins before use.

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