Homemade pasta is a treat for the palate. If you have never before had the chance to have ever had homemade pasta tastes, such as this recipe, you are literally blinded!

Many have not even the homemade pasta address, because they have to do a misconception that it is difficult to. Nothing could be further from the truth, in fact, it is easy to take him, but some time – in no case can be considered fast food. So wasted, without your time, let’s take a look, step by step how to make this homemade pasta. I call it “Mediterranean Pasta” because it is full of Mediterranean flavors such as basil, oregano and thyme. There is no doubt that this special court will be removed from my Italian blood and memories of my mother’s hand and noodles so long ago. Bless them!

Ingredients:

A half cup of fresh basil
Quarter cup fresh thyme
Quarter cup fresh oregano
1 pound flour
2 tablespoons extra virgin olive oil
Approximately one quarter cup cold water
Pinch of salt
2 eggs (optional)

* First, the green Mediterranean homemade pasta you will need to remove the leaves flavors (basil, oregano and thyme). Try fresh, as it make a difference, explosive. Discard the leaves are turning brown.

* Place the leaves with olive oil and water in a blender and mix until a thin sauce. Make sure the leaves were full with liquid and no lumps remain, although it does not hurt to mix at all.

* Sift flour into a work plan. It is much easier to work the overview of a big plant in a bowl. You must use your hands here, please, no mixers.

* Make a well in the sifted flour and pour the green sauce, which optionally with Blender and eggs. The eggs make the dough softer and easier to work offer more protein. But if you do not lay eggs in the diet, you cut them out of the recipe.

* Egg Toss the sauce with one, before the inner part of the flour mixture with fork. If you have a less sticky mixture with a fork and throw up their hands and mix the flour with sauce and works well until a dough.

* Kni dough for about 10 minutes.

* To cover the dough with a clean cloth and cover and stand for about 30 minutes.

According to the homemade pasta dough a rest period of 30 minutes it is ready to work. You’ll need a pasta machine or rolling pin easily.

Cut the ball of dough in 4-6 equal pieces and keep one side – the back cover with the cloth. Sprinkle a little flour on the work plan and get your hands flat piece of dough into a rectangle about 4 inches x 10 inches. Choose the largest opening in the pasta machine, a place that is the narrow ends of the machine and turn the handle of the rectangle through the machine. Repeat twice, then the next smaller opening of the machine and the dough even two or three. On my computer I have this four times before my pasta is a little more than a millimeter thick. If you must use a rolling pin, you will NOK flour on the dough into a rolling pin does not stick. Roll out the rectangle, then fold it again more than double, and roll. The execution of this operation three times and keep rolling, until the pasta is very similar and about 1-1 1 / 2 millimeters thick.

With a disk recorder or a knife, cut dough into strips about half an inch wide and 4.6 cm or longer if you prefer. Then repeat the above with another portion of dough rests in the fabric. If you dry the pasta unit to a place under the sun to do so. Otherwise, leave to dry on a wooden surface, so that no pieces are handmade pasta on each other. Less than an hour should be sufficient, especially if you have dusted with flour during the pressing. Should be under the sun, NOK 30 minutes.

How to make your homemade pasta Mediterranean green

Take a large pot of salted water to a boil and salt) (preferably large grain sea salt. Add noodles in the boiling water and cook for no more than 5 minutes, stirring occasionally. When cooking directly add in another pot with the sauce for the pasta of your choice. Pasta must NOK for four servings.