National Pasta Day is just around the corner (17 October) and with a Königstone worktop, you will be well prepared.
Königstone’s beautiful range of quartz and granite worktops from its Königquartz and König Naturals portfolios are the ideal surfaces for making pasta. The engineered stone of quartz is incredibly strong; it is stain-, shock- and scratch resistant while the granite is coated in a “once only” anti-stain treatment that provides superior protection with oil and water repellent. Whichever material of worktop is owned, you can be assured that the cold surface will give you fantastic results when it comes to making pasta without a messy clean up – simply wipe down with a damp cloth.
Now your work surface is sorted, you’ll need the following ingredients to make the pasta:
- 300g ‘00’ flour, an extra for dusting
- 2 eggs and 4 yolks, lightly beaten
- Semolina flour, for dusting
- A pinch of salt
With these ingredients laid out on your Königstone worktop within easy reach, you’ll need to make sure you have a food processor (or blender), a rolling pin (or pasta machine) and cling film, and then the next step is the recipe itself.
So, here are five simple steps to follow to make the perfect pasta on National Pasta Day:
- Combine the 300g of ‘00’ flour with ¾ of the egg mixture and a pinch of salt in your food processor until they look like they are forming a dough. If it feels a little dry, gradually add more egg.
- Lightly flour the worktop and then tip the dough onto it. Knead it for one minute or until it is smooth. Cover with cling film and then leave to rest in the fridge for the 30 minutes.
- Cut away ¼ of the dough (keep the rest covered with cling film until it’s ready to be used) and use a heavy rolling pin to roll the dough as thinly as possible. For long pasta, like spaghetti, aim for a thickness between a paper coaster and a playing card. For filled pasta, you’ll need to aim even thinner than this as if you were trying to see through the dough. If using a pasta machine, put it on the widest setting and feed a ¼ of the dough through it. Then fold into three, turn the dough by 90° and feed through the machine again. Repeat the process again, narrowing the setting each time. On the narrowest setting, feed the sheet through twice.
- Then, cut the dough into lengths if making spaghetti, linguine, tagliatelle or pappardelle or cut as required for filled pastas like tortellini or ravioli.
- Then, dust in semolina flour and set aside (or hang for an hour until dry). The pasta can be stored in a sealed container within the fridge and used within a few days, or frozen for up to 1 month.