Salicylate Free Pasta Recipe
I’ve made this pasta recipe enough to get it right every time, but initially I struggled to get the right formula by testing various cookbook author’s versions. I finally have the recipe that works for me and makes the perfect amount for me to use, and that works well with my pasta machine. It makes about four pasta dinners.
Tools
- Maracato Atlas Pasta Manual Machine
- Cuisinart Food Processor with Dough Hook
Recipe
- 2.25 Cups Bread Flour (King Arthur Unbleached Bread Flour)
- 4 Eggs
Steps
Begin in Food Processor with Dough Hook
Place the flour and eggs in food processor, start on low speed and it will come together and a ball pretty quickly. Remove the dough and knead it on a floured cutting board and kneed for a couple minutes. Put the floured ball in a covered bowl and refrigerate for a couple hours.
Using a Pasta Machine
Cut the ball into four parts and put the ones you’re not working with back in the frig. Flour the piece you are working with well after each pass through the machine. You may to fold over the edges after the first setting to shape into a elongated shape. I run through the machine through each setting until setting 7, which is what I use for the tagliatelle cutter on my machine. If I’m making thin and wide pappardelle then I go to setting 8 and hand-cut wide noodles with a chef knife.
Storage
I normally dry the fresh pasta on the countertop in make-shift drying racks for about half the day and then fold up into nests, and comfortably place in glass pyrex bowls with silicon covers to freeze.
