Serves 4 4人份
400g flour 400克面粉
4 eggs 4个鸡蛋
A pinch of salt 盐少许
Pasta maker 压面机
Pizza cutter 披萨刀
1 Break the eggs and mix them with the flour. The exact proportions depend on the size of the eggs, but use a ratio of one egg to 100g as a rule.
鸡蛋打入碗中, 与面粉混合. 比例视鸡蛋大小而定, 一般是1个鸡蛋100克面粉.
2 If you have an electric mixer, combine the eggs and flour on medium speed until you obtain a nice, yellow dough. If the mixture is too dry, add a little olive oil and some water.
或者直接用手揉面团. 然后用薄膜盖上保湿, 放10分钟.
3 Alternatively, knead the dough forcefully by hand. Then, cover in shrink wrap to preserve humidity and let it rise for 10 minutes.
将电动搅拌机调至中档, 搅拌鸡蛋和面粉, 直到变成黄色的面团. 如果太干的话, 可以加点橄榄油和水.
4 Cut a slice of the dough, flatten it, then feed the flattened dough into a pasta maker. Keep folding and rolling it in the machine, sprinkling flour to the dough to keep it from sticking. Adjust the pasta maker as you go along so that the dough gets thinner and thinner each time.
切一块面团, 压平, 然后将面团放入压面机, 用手不断调整面团，在面团上撒面粉防粘, 与此同时, 调整压面机, 所以面团可以变得更薄.
5 After you’re done flattening the dough, cut the frayed ends with a pizza cutter. Slice the flattened dough into thin layers according to the type of pasta you want. Then, sprinkle with flour. Here’s a rough guide to pasta diameters: 1.5mm for capellini, 2-3mm for tagliolini, 5mm for tagliatelline, 8mm for tagliatelle, 2.5-3mm for papardelle, and 10x15cm for lasagna.
把面压平后, 用披萨刀将不齐的边边切掉. 然后根据想要做成的意大利面将面压平. 撒上面粉. 这就是做意大利面的简单方法. 不同种类面的宽度见英文制作方法。
Francesco Maria Sanna is the chef de cuisine for Bene Italian Restaurant at Sheraton Beijing Dongcheng Hotel. He started his career in his hometown of Cagliari, Italy. When Sanna was young, he would make fresh pasta with his father and sisters on Saturday nights. Sanna was the sous chef for the award-winning Italian restaurant Le Royal Méridien Shanghai and was nominated for Italian Master Chef 2011 by the Barilla Academy. Outside of the kitchen, Sanna’s other great passion is sports.