Molino Caputo

Flour of Naples

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July06

Caputo Fresh Pasta

 

INGREDIENTS:

1 egg, Beaten

1/2 Teaspoon Salt

1 cup Caputo Pasta Fresca Flour

2 Tablespoons water

PROCESS:
  1. In a medium sized bowl, combine 1 cup caputo pasta fresca flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
  2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
  • Posted by Casey Melcer
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