SHOPPING LIST: Cooking Skills: Pasta 2, Chapter 1 (Fresh Egg Pasta)

Flour: plain flour is fine. Italian "00" flour and fine semolina are at larger supermarkets, and cheap. Look for the red Lion mark on the egg box. Each recipe uses one egg and 100 g of flour, so a pack of 6 eggs covers the chapter (the experiments use more).

Basic egg dough (1 portion)
[ ] 100 g plain flour (or Italian "00" flour)
[ ] 1 Lion-marked medium egg
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting

Maltagliati with tomato sauce (1 portion)
[ ] 100 g plain flour (or Italian "00" flour)
[ ] 1 Lion-marked medium egg
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 150 ml tomato sauce (from Pasta 1, chapter 3, or a jar)
[ ] 15 g parmesan

Hand-cut tagliatelle with butter and parmesan (1 portion)
[ ] 100 g plain flour (or Italian "00" flour)
[ ] 1 Lion-marked medium egg
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 15 g butter
[ ] 15 g parmesan
[ ] black pepper

Pappardelle with ragù (1 portion)
[ ] 100 g plain flour (or Italian "00" flour)
[ ] 1 Lion-marked medium egg
[ ] 1 pinch fine salt
[ ] 2 tbsp fine semolina (or extra flour), for dusting
[ ] 150 ml ragù (Pasta 1, chapter 6, or defrosted from the freezer)
[ ] 15 g parmesan

For the experiments
[ ] 300 g plain flour, 100 g "00" flour, 40 g fine semolina
[ ] About 8 more eggs (3 for flours, 3 for resting, 3 for thickness, 2 for yolks)
[ ] Butter for tasting