Fresh Pasta

 

Serves 4

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Ingredients

4 large eggs 

400g 00 flour, plus extra for dusting 

Semolina, for dusting 

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Method

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1. Place the 400g of 00 flour on your counter top and shape it into a volcano. Using the back of a spoon, make a hole in the centre.

2. In a small bowl, lightly beat the eggs. Pour into the middle of the flour. 

3. With a fork, slowly whisk the egg, mixing the flour a little at a time. Try to not break the volcano walls too soon. 

4. Once the majority of the flour has been mixed, bring the dough together with your hands. 

5. Knead the dough with your hands for 10-15mins until smooth and elastic. Wrap in cling film and leave to rest for 30 mins at room temperature. (If your kitchen is very warm, leave to rest in the fridge). 

6. Unwrap the dough and divide it into 4. Start passing the pasta through the machine, one part at a time. Begin on the largest setting and slowly decrease until you reach the desired thickness. (I normally take it the penultimate setting, unless I am making filled pasta where I take it down to the last one. But all machines are different…).

7. Make sure the rest of the dough is covered with a tea towel to avoid it from drying out. 

8. Once you have a long sheet of pasta, allow it to dry for approximately 1-2 minutes. Then, pass it through your desired cutter or shape into your chosen pasta type. Place the pasta on a tray with semolina flour to dry before cooking. 

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