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
- 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.
- Crack the eggs and pour them into the well.
- Add the 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.
- 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.