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Fresh Linguine
The name linguine means “little tongues” in Italian and it’s given this name due to its long flat shape.
- Serves: 4-6 |
- Difficulty: moderate
- Prep Time : 45 mins |
- Cook Time : 15 mins
Ingredients
330 g “00” flour (Doppio Zero)
1 tsp (5 ml) salt
1 Tbsp (15 ml) olive oil
4 whole eggs
Method
Place all ingredients in food processor to combine. Remove and knead for about 5-10 minutes.
Wrap in plastic wrap and rest in a cool place for at least 30 minutes.
If using a pasta machine or an attachment for a Kitchen Aid:
Divide the dough into four easy-to-manage pieces. Flatten into squares large enough to fit into the machine. Keep the other batches covered while working on the first. Dust with flour and feed through the machine.
Work your way down the settings, making sure that the dough is smooth not too soft (elastic with no holes). Dust the dough sheets with flour on every rotation.
Finish on about a 1 mm setting.
If you do not have an attachment to cut the linguini, roll the floured dough sheets up into a log/roulade and cut into strips approximately 4 mm in width.
