Snipped noodles in pantry sauce
SERVES 4
DIFFICULTY EASY
TIME 40mins
INGREDIENTS
2 cups (300 g) tipo 00 flour
1 teaspoon fine salt
2/3 cup (170 ml) warm water
3 tablespoons extra virgin olive oil semolina, for dusting
METHOD
To make the pasta dough, place the flour and salt in the bowl of a standmixer fitted with the dough hook and set the speed to low.
Add the water and oil in a steady stream until a ball forms, around 1–2 minutes.
Increase to medium speed for 4–5 minutes, or until the dough is soft and elastic.
Wrap in plastic wrap and rest for 20 minutes (pasta is lucky with the amount of enforced resting it goes through!).
This is the fun/precarious bit. Holding the rested ball over a semolina-dusted surface, begin snipping small slivers off the ball. You will gain momentum. Just remember to adjust your fingers away from the snipping zone as you do. Little eye shapes will fall to the bench and they will have an organic rib or curl along their edge, which makes for the perfect sauce boat when eating.
Bring a big pot of salted water to a rapid boil and add the pasta. Use a slotted spoon to scoop the pasta from the boiling water when they float (2 minutes).
You can freese these - just chuck in a tray in a single layer then bag up when solid for a later day!