Dumpling dough

Difficulty:  Easy

Serves:  4 at home, 12 in the classroom

Fresh from the garden:  eggs

Equipment

  • scales
  • medium bowl
  • small bowl
  • spoon
  • measuring spoons & cups
  • plastic wrap
Ingredients

  • 300g plain flour
  • 1 egg
  • ½ to 1 cup cold water
  • ½ tsp salt
  • cornflour, for rolling

What to do

  • Set out your equipment and ingredients.

Make the dough

  • Weigh the flour and tip into the medium bowl and the salt and stir to combine.
  • Crack the egg into the small bowl.  Add the ½ cup of water and whisk together.
  • Add the egg-water mixture to the flour and mix together.  Add more water, as needed until all the flour has been incorporated. You may not need to use all the water.
  • Tip the dough onto a clean dry bench and knead for a minute.  If the dough is sticky, add a bit more flour.
  • Wrap the dough in plastic wrap and let it rest for 30 minutes on the bench before rolling.

Roll the dough

  • Clear a large space on the workbench alongside the pasta machine.  All surfaces must be clean and dry.  Dust some flour onto the table beside the machine.   Set the rollers on the pasta machine to the widest setting (number 0).
  • Cut the dough into 4 pieces (keep the pieces you are not working with wrapped in the plastic wrap to prevent them drying out while you roll the other pieces).
  • Flatten the piece of dough and lightly dust with flour.  Squash one end of the dough so that it will fit into the pasta machine.
  • Pass the dough carefully through the rollers, squashed-end first and carefully lift out the other end.
  • Lay the dough onto the floured table, lightly dust with flour and fold it in three.  Hint: place your hand in the middle of the dough and fold one end over your hand.  Slide your hand out and fold the other end over the top to form three even-sized layers.
  • Feed through the machine again with the rough edge down and the smooth edges at the side.
  • If the dough starts to get sticky dust a little flour over the dough strip.
  • Repeat this rolling and folding another five or six times (or until the dough is silky smooth), but the last time you feed the dough through the rollers do not fold it in three.  Now set the pasta machine the next-thinnest setting (1) and pass the dough through once.
  • Set the machine to the next-thinnest setting (2) and pass the dough through once.
  • Continue in this manner (changing the settings and passing the dough through) until the dough the dough is the thickness required for your recipe.
  • If the dough gets too long to handle comfortably, cut it into 2 – 3 pieces using the large knife, and roll each piece separately.
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