Trying my new italian pasta machine with a electric motor – Tagliatelle/Spaghetti fieno

I know… usually you should not mix spaghetti and tagliatelle and it's paglia e fieno, not just fieno.

But this was to try my new pasta machine and to create green sheet of pasta to make lasagna. I basically only took 160-180g of green pasta dough to make my dinner in between.

I had to try both accessories so I did, with a single portion of my batch frozen ragù that I made a while ago and the result was great.

Speaking of the pasta sheet notice that I only dusted the sheet after they were ready, and only because I basically decided to stack them on top of each other and that would make them stick.

But the dough that I made is so low hydration that it would not stick to the pasta machine even without dusting it. You will end up with a really amazing dough and once done you will not need to find a way to wash the pasta machine (that cannot be washed with water, just with a damp cloth). Nothing will stick to the machine that will remain clean for the most part. Even dry flour on the machine will not be much since the dusting of the dough stay only on the finished pasta sheets.

The most difficult part is the beginning since make a low hydration dough come together is a lot more difficult, but once that's done using the pasta machine without slowing down to dust anything is amazing.

Ingredients:

800g flour (300g durum wheat flour, 500g 00 flour or cake flour… if you want to use 00 remember that 00 indicate just how fine it is, the 00 flour that I use for egg fresh pasta is only 9% protein so basically cake flour, 00 flour can also be for pizza and it's usually about 12-13% protein in that case)

6 egg yolks + 3 eggs (each egg can be replaced with about 3 egg yolks to strengthen the dough. The 300g of durum wheat flour doesn't require the strength of the yolks, so basically it's as if the 6 egg yolks were equivalent to about 200g of 00 flour. The 3 eggs are the classic ratio to the other 300g of 00 flour and represent the weak point of our dough, but the moisture of the egg whites is compensated by the durum wheat, which absorbs the water contained in the egg whites.)

100g cooked and drained spinach or 200g spinach, still uncooked (note, this is why we don't add 3 more egg yolks and 1 more whole egg, even drained spinach got a lot of moisture).

You'll end up with about 1200g of dough.