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Homemade Pasta

Posted on February 14, 2015 in Recipes

When I see television chefs making pasta they always make it look so quick and easy, maybe I am doing something terribly wrong or (I suppose more likely) they are just very good at their jobs but I find it quite a prolonged affair.Now, that’s not to say, of course, that it isn’t worth doing, just that I tend to save it for days when I want the monotony of kneading the dough and have the time available to give the pasta a bit of love and attention.

I use the ratio of 100g ‘00’ flour to 1 large egg equals one portion of pasta.I find this works well and is easy to multiply up to whatever quantity you need.

First tip your flour onto a clean and dry kitchen surface.Make a well in the centre and pour in your beaten eggs.Using your hands, slowly incorporate the flour into the eggs until you can bring the dough together.

Now you get to relax into the kneading which you’ll have to do for about 10 minutes or until the dough becomes soft and silky.

Wrap the pasta dough in clingfilm and refrigerate for at least an hour.

How you then want to treat your pasta is up to you.If you have a pasta machine it’ll make life a lot easier, otherwise roll it out as thin as you can before cutting into long thin stripes.

I love this pasta served with homemade pesto – such a beautifully simple dish but so, so tasty