2 ingredients and a little time
I started making fresh pasta before I moved to Italy and I went through a phase of making it all the time. It is so versatile, from just rolling it and cutting into tagliatelle or fettuccine or get more involved and tackle the many different flavours of filled pasta, ravioli, tortellini, mezzelune, cappelletti to name just a few.
This recipe I think is fairly common, I have seen it used many time by many chefs and in many books. It is very easy you, you just add eggs to flour, mix and knead the dough a bit, let it rest for a while then roll it. When my kids were younger they used to love getting involved and making their own shapes for their lunch, after all, it is kind of like a play dough from a kids point of view and a great way to get your kids interested in their food and cooking.
Homemade egg pasta
- Pasta machine
- Food processor
- 400 g Flour Type '00' or Semolina flour, if not just plain flour
- 4 large eggs Organic if possible
- The simplest way is to get your food processor out, bung in the flour, toss in the eggs, give the processor a few pulses till the mixture comes together and tip it out onto a work surface. At this stage you just need to bring it together with your hands, it should not be too soft. Next, you want to knead it for a while, this will give your finished pasta 'body' will give it a bit of chew, which is the sign of good pasta. Once you have it all together in a nice solid ball, pop it in the fridge for an hour or so. Pour yourself a glass of your favourite vino, and relax.
- Step #2 – Now the Fun partGet out your pasta roller if you have not already, secure it to a stable work surface and get your pasta dough from the fridge. You do not NEED a proper pasta rolling machine, you can use a rolling pin but it is MUCH harder, I would advise if you want to enter the wonderful world of Home Made Pasta invest in a machine, they are not expensive.Put the pasta machine gauge to the highest setting, cut off a piece of your pasta dough, about the size of a tennis ball should be right. Flatten it down with your hands a bit, flour it and start putting it through the machine. As you roll it through reducing the pasta gauge one notch at a time until you get down to the last or second last. This will give you a perfect long sheet of pasta, ready to cut or shape into the type you want.
- For the simplest version, here is a little tip.Cut the long strip into about 30cm/12 inch long piece, dust with flour and fold it over, end to end, flour again, fold again, flour again, fold again. When it is rolled up to about 5cm/2 inch then you can slice it with a knife into tagliatelle, fettuccine or how thick or thin you wish. Once it is all cut loose out the strips and if you have floured it properly they should just fall into individual strips ready for your pot of water.