Paasta
This again is made in similar way to the bread but is wivout the yeast which gives it the lift.
The diffrence wiv 'omemade Paasta an' store bought is tremendous. Once you establish the habit of makin' it you won't eat nofink else. Experiment wiv diffrent flowas, ficknesses an rememba there awl sorts of ways of cuttin' it. Not just strips but butterflys, foldin' it like ravioli, twistin' it an' pinchin' it. Be bold, enjoy!!
Ingredienz
Imperial Metric
Ten ounzes of strong plain flowa 300grms of plain flour
A pinch of sawlt a pinch of salt
Free eggs, free range 3 fresh free range eggs
One tablespoon of olive oil 15mls of olive oil
Flowa foa dustin’ flour for dusting.
Put the flowa on a cold marble work surface, just like wot I’ve got at ‘ome, it cost mi free an’ arf grand, an’ that was trade. Make a well in the centre an’ drop in the free free range eggs. Usin’ the fingas draw in the flowa from the sides an’ mix thoroughly. Slowly add the oil until you ‘ave a soft smoove dough. Place the dough on a flowered surface an’ knead it until its silky an’ elasticatid. Roll out the dough to a fickness of a transparent old shirt, an’ I don’t mean a Billy oa an old Gay. Hang the sheet ovva a broom handle foa about ten minits until it ‘as dried a wittle. Roll the pasta up like a loose old swiss roll, cut it into strips. One eigth foa fettucine an’ a quawtta of an inch foa tagliatelle. Leave ‘em on the cloff foa firty minits befoa cookin’ in sawltid boilin’ wautta. Serve wivany of the boss Italian sawses, but not a lot, just enuff to add flavva to the pasta.
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