“Life is a combination of magic and pasta.”
Making fresh pasta at home is possible, satisfying and fun to do!
The basic recipe is 1 egg to every 100g of flour and a pinch of salt. I used ’00’ grade pasta flour. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour. I also used large eggs, but as you perfect your pasta making skills, it will be easy know when to add little more or less flour to get the consistency just right.
So let’s clear the worktop and get ready to make pasta the traditional way!
The mixing stage is messy, but quite therapeutic.
- Pour the flour and salt onto the worktop or clean baking board and make a well.
- Place the eggs in the centre of the well.
- Using a fork or your fingers, whisk the eggs together.
- Scoop the flour in from the sides and bring together to form a dough ball.
- Knead the dough with the heels of your hands, until it no longer feels floury and dry.
- Work the dough till it begins to feel smooth and springy.
- Roll it into a ball, cover with cling film and chill for at least 30 minutes.
- Cut the dough into 4 pieces and cover the rest.
- Stretch and roll out as thin as you can…this is worth taking time over.
- Roll the dough around the rolling pin, slip the pin out and the cut into tagliatelle width slices.
- Place on a clean tea towel whilst the rest of the dough is prepared.
- Pop into a pan of salted boiling water and cook for 2-3 minutes, till the pasta floats to the top.
Use a pizza or fluted pastry wheel to cut and shape the pasta.
This was perfect for my Ragù alla Bolognese recipe.
Time to clean up the kitchen now….