Pasta in the making

It was great to shot an editorial about pasta, in one of the best Italian restaurants in the middle east, Strada located at the Four seasons Cairo First residence, Chef Ricardo Barrisi showed us the way after getting the dough done

Here is how to get the best dough (from my point of view)

http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta/

work with small piece of doughstart from a square/rectangular shape
roll from the center one way up, or down
fold it into flat rolls (in case of hand cutting)
get it into the machine or cut it your self

It can be used right away, stored for weeks, or frozen

Using Format