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Chef Recipe Of The Month – House Made Egg Pasta.
Ingredients

600g ‘00’ flour(plain flour if not available)

200g fine semolina

8 large eggs or 6 eggs and 4 egg yolks to make more rich

2 tablesspoon of evo

Method

- In a mixing bowl, mix together the flour, semolina and salt.

- Add the eggs and evor and knead until smooth. This wil take about 10 to 12 minutes.

- Cover with cling film and rest in the fridge for at least 30 minutes.

- Once rested. Roll the dough to 1/8 inch thicknes using pasta roller (rolling pin is okay if you have no pasta roller).

- Cut into your desired shapes.

- In a pot, boil salted water and cook the pasta until al dente.

- Toss the pasta to your favorite sauce!

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ABODE Bistro & Bar
Copyright 2018.
All rights reserved.
ABODE Bistro Bar ABODE Bistro Bar
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Open:

Wednesday – Saturday

12.00pm – 10.00pm

Lunch:  12.00pm – 3.00pm

Dinner:  5.00pm – 8.30pm

Bar remains open 3.00pm – 5.00pm

and 8.30pm – 10pm.

Visit:
150 Day St, Sydney NSW 2000
Call:
+61 2 9260 2945
Email:
rsvp@abodebistro.com
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