Fresh Pasta
Here is another version of fresh pasta which you may also consider for your recipe file.
This is a large restaurant recipe that may come in handy during the holidays!
It makes about 7 1/2 lbs
Egg Pasta
Ingredient
30 ea large eggs
1 cup olive oil
2 oz sea salt
2½ lb flour
3½ lb semolina
Spinach Pasta
Makes about 8 lbs
Ingredients
1 lb frozen spinach thawed and chopped fine
30 ea large eggs
1 cup olive oil
2 oz sea salt
3.5 lb semolina
2.5 lb flour
Method
Because this is a large quantity I would divide the recipe in half or in four if you don't have a Hobart mixer that is large enough to make the whole batch.
You could, I guess make a giant well of the flour and go for it but I would not advise it.
When making pasta in a mixer you add the dry ingredients in the mixer then on low speed add the spinach ( if making spinach pasta) followed by the beaten egg and oil mixture slowly until it starts forming a dough. I use the paddle.
Remove it from the mixer and place the pasta dough onto the bench and knead it by hand until it is smooth. Add more flour if necessary.
Divide into manageable portions to work with and refrigerate for a few hours before using.
