Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta dough
To cook
How it's done
Pasta dough
Mix the flour, saffron and salt in a bowl. Add the eggs and oil, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
To shape/dry
Quarter the dough, roll out in batches to approx. 2 mm thick (either by hand or using a pasta machine). Cut out stars of approx. 3-4 cm in diameter. Place the stars on a floured tea towel, cover with a second towel, leave to dry for approx. 4 hrs.
To cook
Just before serving, cook the pasta in boiling salted water for approx. 3 mins. until al dente, then drain.
| Tip: | If the dough is too dry, knead in a little water until it is smooth. If it is too moist, knead in a little flour. |
|---|---|
| Note: | The pasta dough stars must be cooked immediately prior to serving so that they remain al dente. |
| Shelf life: | Store in an airtight tin for approx. 2 weeks. |
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