Pasta- Information for grown ups

Safety Advice

• This recipe contains both eggs and wheat, two of the 14 most common allergens. Make sure to take dietary requirements into account when cooking.
• Take care while using the hob as this will be hot.

Tips, tricks, and sciency bits!

• Flour: We recommend using 00 or semolina flour to make pasta however, plain flour will do in a pinch. 00 Flour is the finest ground flour available, meaning that it has a very low rate of water absorption, stopping the pasta from falling apart when cooked. 00 flour is high in protein and lower in gluten than other flours, producing a softer dough with less structure. Alternatively semolina flour is courser producing a more structured pasta.
• Gluten: While 00 flour is lower in gluten it still plays a vital role in forming the pasta dough. Gluten is a protein with a high elasticity, working alongside other proteins in the flour to provide the dough with the stretch vital to rolling it out. Gluten is also a strong protein, allowing the dough to be rolled extremely thin without breaking.

• Dry pasta: Our pasta recipe is for egg pasta (otherwise known as fresh pasta), alternatively you can make pasta with just flour and water (dry pasta) using 350 grams semolina flour and
  175 grams lukewarm water. This pasta is vegan and egg-allergy friendly however, is harder to make at home.
• Coloured pasta: Colourful pasta is achieved through the addition of vegetable purees (e.g. spinach for green, beetroot for purple), spices, and other ingredients (e.g. squid ink for black, cocoa powder for brown).