‘Pasta Vagina Masterclass’ team building, relationship bonding
Kindle’s Pasta Vagina dough recipe.
Important: You will need to make both the pasta and the vagina parts before the live stream at 21hr30 on Friday 30th November via Festival Verão Azul
There is no exact way of making this dough you will need to use your instinct and adjust measurements as you go… don’t worry.
1 x handful of “00” flour – such as ‘Farchioni’.This flour is good because it is very fine and strong if you can’t get this use a strong bread flour.
1 x medium egg – free range
1 x table spoon of mashed up beetroot (use a liquidiser) / beetroot juice
1 x table spoon of soft goats cheese
Salt and pepper to taste
A pan of salted boiling water for when you want to cook it.
Take the flour and if not yet measured out then pour a mound into your hand. Put this onto a clean work surface. This amount of flour will give you enough dough for a lot of pasta vagina – maybe up to 15 – but that depends on the size you want your vagina to be.
Create a hole in the centre of the mound and crack the whole egg into the middle. It may spill over the sides but don’t worry about this just mix the egg and the flour together. This is very messy and sticky at first. As the egg and flour start to mix it will look a bit like bread crumbs or goo. If you have smaller hands there may be less flour to egg so it may be stickier, don’t worry. Add more flour if it’s sticky.
When the dough starts to come together into a ball add the table spoon of mashed up beetroot / beetroot juice to give it the pink colour. If the dough has been dry this will help to moisten it up and if your dough is too wet keep adding a bit of flour. It will look very pink – once cooked it will become a lighter pink.
Now keep kneading and massaging the dough until it holds together. The more you knead the dough the better as you want to develop the gluten which will help your pasta to be springy not flabby once cooked. Knead it until it is smooth and silky rather than rough so keep kneading.
Initial mixing will take you around 10 minutes and then knead for a further 10 minutes at least. When its springy and smooth wrap tightly in clingfilm and put in the fridge for at least 30 minutes, or over night before you start to roll out the pasta.
Take the dough out of the fridge and break off a piece of the dough about the size of walnut. If you have a pasta machine then pass the pasta through the largest setting over and over again, folding the dough and gradually getting thinner and down to the lowest setting. Use flour so it doesn’t stick If you don’t have a pasta machine you can use a rolling pin or a wine bottle – be careful not to break the wine bottle if you choose this method as you will cut yourself. When rolling it by hand keep rolling out the dough and folding it back on itself. Repeat until it’s very thin but firm and holds its shape. You will know its thin enough when you can see light through it but so it’s not broken or torn. It will be at most 1 mm.
Now tear or cut the pasta into pieces. We prefer to tear our pasta because it gives less formal, surgical edges. Your approach to cutting it up to you. Cover the pasta in a damp cloth until you are ready to use it. This will prevent it from drying out and becoming brittle. If this happens it will be difficult to shape it.
Per vagina you will need:
1 x rectangular piece approx 50mm x 70mm
1 x rectangular piece approx 30mm x 10mm
A dollop of goat’s cheese
Your wet tongue
See you at 21.30 on Friday the 30th November.