The sourdough gives it more depth of flavour so it is best served with a simple dressing such as "aglio, olio, peperoncino," tomato & onion or basil pesto. For something really decadent try a cream of Parmigiano with drops of truffle oil.
Of course it's just delicious fresh pasta and you can really dress it anyway you like.
This is a firm pasta dough best for creating rolled and cut long pasta such as tagliatelle, fettuccine and pappardelle.
- 150g Motherdough, unfed or discard
- 2 eggs (100g)
- 130g Wheat semolina
- 170g Cake flour or Farina 00
- 15-30g water as needed.
- Blitz the Motherdough with the eggs to form a paste.
- Add the flour and semolina and bring together. You may need to add water at this stage to bring the dough together, start adding a little at a time.
- Knead for until you have a firm, smooth and pliable dough.
- Form a ball and wrap with cling wrap and rest for 30 minutes.
- Pass the dough through a pasta machine, or use a rolling pin, to roll the dough to the desired thickness.
- Lightly dust the sheets with flour, letter-fold to form flat rolls and cut the pasta to achieve noodles of the desired width. Toss lightly in flour and form nests. Leave the nests to rest and dry out slightly on the counter for about an hour.
- Cook to al dente in very well salted fast-boiling water until soon after the pasta comes to the surface. Drain and use immediately.
In the old days, pasta was cooked in sea water. It is important to make sure that your pasta water is noticeably salty (but not quite as salty as sea water) for best results. A handful of salt rather than a couple of teaspoons in a large pot.
You can freeze the nests individually and then pack them into a container and store frozen. When ready to use go straight from frozen into the boiling water. Be careful to not cook too many at a time and drop the water temperature too much.