Brought to you by Byron* (Assistant Course Manager)
Prep Time: 50 - 60 minutes (incl. 30 min rest time)
Cook Time: 4 - 5 minutes for al dente
Dried and frozen noodles may need an extra minute or two to cook.
To dry, hang and let air dry until completely brittle. Store in an airtight container for several weeks.
To freeze, gather into an airtight container and freeze for up to three months.
Just dough it. Pour the flour onto your work surface (marble or wooden is best).
Just beat it. Make a "volcano" out of your flour using 2 fingers. Crack the eggs into the the well of the "volcano". Using a fork, beat the egg, taking care to keep all of the egg inside of your "volcano".
Combine. Once the egg is beaten well, use your fork to incorporate small amounts of flour. Keep incorporating more and more flour and when it becomes too difficult to work with a fork, switch to using your hands.
Knead, I ask?! Chill out and give it a rest. Knead the dough for a few minutes until smooth and elastic. Cover with plastic wrap and let rest in the fridge for at least 30 minutes.
Cut it out. Run through a pasta machine a couple of times on the thickest setting, then start rolling through on smaller and smaller settings. Be sure to handle the dough as little as possible, and when not in use, be sure to cover with plastic wrap.
Cook or store. To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until "al dente", 4-5 minutes. To dry, lay the pasta over something like a clothes drying rack, coat hanger, or the back of a chair, and let air dry until completely brittle. To freeze, either freeze flat in long noodles or in the basket-shape on a baking sheet until completely frozen.
Flourist is a Vancouver Mill & Bakery that delivers to North Shore, Burnaby, Richmond and Vancouver. All their grains are sourced from Canadian growers in addition to some wholegrains and beans!
Get your eggs from a local organic farm like Stony Mountain Farm in Squamish!