Makes: about 90
75 ml warm water
150 g plain flour, plus extra for dusting
1 teaspoon olive oil
1 tablespoon chopped rosemary
½ teaspoon salt
1 teaspoon instant dry yeast
metric measuring jug, spoons & scales
mixing bowls – 1 small, 2 large
clean tea towel
|What to do
- Set the oven to 180oC.
- Tip your dough onto a floured surface and divide into 2 pieces. Dust well with flour and press into a flat disk.
- Run the dough through the first setting of the rollers in your pasta machine. Dust again with flour and roll through a second time.
- Using the pasta cutter wheels, cut thin (1cm) strips of dough and place on the baking sheets so they do not touch.
- Brush with a little oil and sprinkle with salt.
- Bake for about 20 to 25 minutes or until golden brown.
- Cool and store in an airtight container.
Make the dough for the next class.
- Finely chop the rosemary with the mezzaluna.
- Combine all the ingredients in a large bowl and stir to form a heavy dough.
- Sprinkle flour on a clean, dry surface. Pat some flour onto your hands and sprinkle some flour on the dough in the bowl.
- Tip out the dough and gather the dough into a ball.
- Knead the dough 5 or 6 times, cover the dough with the tea towel and let it rest for 5 minutes.
- Knead the dough another 5 or 6 times, cover the dough with the tea towel and let it rest for 5 minutes.
- Lightly oil a large bowl and put the dough inside.
- Cover the bowl with a clean tea towel and leave it for at least 30 minutes in a comfortably warm place (not too hot).