Emo's Pasta

Recipe Ingredients

		Egg pasta
1 lb	454g / 16oz	Semolina
4		Eggs
1		Egg yolk
1 tablespoon	15ml	Water - - if needed
		Spinach pasta
1 lb	454g / 16oz	Semolina
2		Eggs
1		Egg yolk
4 oz	113g	Raw spinach puree
1 tablespoon	15ml	Water - - if needed
		Tomato pasta
1 lb	454g / 16oz	Semolina
3		Egg yolk
6 tablespoons	90ml	Tomato paste
1 tablespoon	15ml	Water - - if needed
		Saffron pasta
1 lb	454g / 16oz	Semolina
3		Eggs
1		Egg yolk
2 oz	56g	Saffron essence - - made
		With 1 tbsp saffron and 1 c
		Water reduced down to
2 oz	56g	In volume and chilled
		Black pasta
1 lb	454g / 16oz	Semolina
3		Eggs
1		Egg yolk
2 oz	56g	Squid ink
1 tablespoon	15ml	Water - - if needed

Recipe Instructions

Recipe by: CHUCK OZBURN HBWK07A Preparation Time: Place all ingredients in a food processor and run until semolina is mealy; it should hold together when squeezed in the palm of the hand and not crumble when broken in two pieces; squeeze semolina into tennis ball size portions and wrap in plastic wrap; let rest 15 minutes; flatten each ball as it is worked and run through the largest opening of the pasta machine; fold in thirds and run through pasta machine again, turning 90F; continue this kneading process until dough is smooth and is slightly lighter than the ball when started; reduce the machine rollers one setting and run pasta through one time; reduce another set- ting and repeat till pasta is desired thickness, keeping pasta dusted as needed so it doesn't stick to the rollers; cut into 15 to 18 inch pieces and cut into strands; cover if using soon or put in freezer on shallow pans sprinkled with corn meal; when frozen, transfer to ziplock bags...

Note: DO NOT ADD SEMOLINA DURING KNEADING PROCESS UNLESS PASTA IS TOO WET!!

Source:
Mario Batali

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