I always thought it was better to buy pasta. Then I was shown how to make your own pasta by a friend and i’ve never looked back. Making your own pasta is good fun, especially with the children’s help and every piece is unique. I make this in advance and being fresh only takes a few minutes to cook. Best of all, I have never had a pasta cutter macchine and never need one.
Make you own Pasta
Learning How to make Pasta is easier than you think. The result however is perfect and unique and great fun when the children “help”.
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Servings: 6 people
Cost: $4
Equipment
- Rolling Pin
- Glass Bowl
- Sharp Knife
- Large Pan
Ingredients
Instructions
- This is where the fun start.
- Pour the flour work surface or large chopping board. Create a mini volcano look and make a well in the centre.275 g 00 flour
- Crack the eggs and pour them into the well.3 large eggs
- Add the salt.1 pinch salt
- With either your fingers or a fork, gently beat the eggs mixing them with the flour as you go. Slowly work your way outward to incorporate all of the flour.
- Keep mixing the eggs and flour together until you get a firm mix. If the mix is too firm, then add a tablespoon of water. When the dough forms a ball, start to knead with your hands.
- The technique is to flatten the ball, stretching it away from you. Then fold the furthest part back to you and spin the doough 90 degrees.
- Keep repeating for about 10 minutes, kneading and spinning 90 degrees.
- you will end up with a lovely soft and smooth dough.
- You need to let the dough rest for a while so take the ball and rub a little olive oil over the surface just to moisten it. Place it into a glass bowl, cling film and place in the fridge for at least an hour.1 tsp olive oil
- Remove the pasta call from the fridge and divide into 3 portion to make it easier to handle.
- On aq floured work surface, take one portion and a rolling pin and roll it (as your would any other dough/pastry) until it is about 2 – 3 mm thick.
- Flour the rolled out pasta generouosly to avoid sticking together. Roll up the flattened dough lightly making sure not to compact it.
- When rolled, use a sharp knife and cut the doughon the short side.
- Rule of thumb:
- Sliced into 3mm portions is tagliolini.
- Sliced into 2mm portions is pappardelle.
- Sliced into 8mm portions is tagliatelle.
- When cut, unroll the strips and toss generously in flour. Leave to dry for about 30 minutes before cooking.
- I usually set up a few wooden spoon across between utensils to allow them to air dry.
- Now for the cooking part.
- Put a large pan of salted water onto a high heat and bring to the boil. Add the unrolled pasta and cook for 3 to 5 minutes, or al dente.
