Making your own pasta is the perfect way to spend a free Saturday afternoon, and use up all the spare ’00’ flour left over from making pizza dough (shameless recipe plug).
Homemade pasta sounds terrifyingly complicated, but in truth all it takes is flour, eggs and a little bit of elbow grease… okay, and a pasta maker, although you could definitely try and do it the old fashioned way with a bit more elbow grease and a very big rolling pin.
This recipe is fantastically simple to scale up. For each person you will need:
- 100g Italian ’00’ flour
- 1 large egg
e.g. 400g and 4 eggs for 4 people
- Place the flour on a clean surface, for small portions of pasta you may be able to use a large mixing bowl.
- Make a well in the middle of the flour, ensuring it is large enough to fit required number of eggs into without them spilling out, and crack the eggs into the well.
- Carefully begin to combine the eggs with the flour until you form a sticky dough
- Now start the work and knead the dough until it’s smooth and shiny. Unlike pastry dough you don’t need to be afraid of overworking it. The more you knead the dough, the more developed the gluten will be and the better the pasta! Once kneaded, wrap the dough tightly in cling film and refrigerate for at least half an hour.
- Now its pasta machine time! (You’ll need a lot of space for this bit, especially if you’re making enough pasta for more than three people, you also may need to recruit a sous-chef to help feed the pasta into the machine) Flour a clean surface, and clamp your pasta machine to the worktop. Set the machine to the thickest setting and begin feeding the dough through the machine. Lightly flour the dough and repeat on the next setting. Keep going until you reach the narrowest setting.
- Finally, cut your pasta into the shape you want, make sure you do this quickly before the pasta starts to dry. For pastas such as linguine or tagliatelle, boil the pasta in water for a few minutes, or cut into rectangles and fill to make tortellini or ravioli before cooking.