Fresh Pasta

A friend of mine was amazed when I announced one evening that I’d made my own pasta for dinner. She couldn’t get her tiny brain around just how simple it is to make at home. Obviously it helps if you have a pasta machine to roll out the dough, but it’s completely possible to make it with a rolling pin. The taste is just sensational and the uses of pasta mind boggling, from lasagne to ravioli or tortellini to spaghetti or my personal favourites, fettucini and papardelle. The possibilities are endless and the basic pasta mix is really much easier and quicker than you’d imagine.

250g strong white flour
2 eggs
2 egg yolks
1 teaspoon salt

Mix the flour, salt and eggs together well. Bring together with your hands into a dough. Knead for 5 minutes then cover in plastic wrap and leave for up to 30 minutes or just get straight into rolling. Divide the dough into four and using a pasta machine, roll out the pasta into long, thin strips reducing the thickness setting as you go. Alternatively, use a rolling pin to roll out the dough to about 1mm thickness (only roll one side). Repeat with the remaining pasta, flouring each sheet to avoid them sticking. Cut or mould the pasta into whichever shape you require. The pasta shown above is fettucini.

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