I’ve recently discovered a love of making my own pasta. As long as you have a pasta machine for rolling out, it is extremely easy – you just require a bit of prep time.
I’ve used this recipe for both tagliatelle and ravioli now and it’s worked brilliant both times. Minimal mess and minimal effort = an all round winner.
140g strong white flour
1 whole egg and 1 egg yolk
pinch of salt
serves 4 (as part of a main meal)
- add the flour and salt to a food processer. turn it on and let it blitz the flour. as it does so, add the whole egg and egg yolk to the mixture, and allow it mix until it resembles breadcrumbs.
- tip out the mixture onto a clean work top. it shouldn’t be sticky. knead for 2 mins, finishing with a ball. it shouldn’t be a soft and flexible dough – remember, you want it to hold together when boiling later.
- wrap in cling film and pop in the fridge for 1 hour.
- remove from the fridge, and using a pasta machine, roll out. i have 7 settings on my machine, and i have a strategy! i roll it on the largest setting 3 x times, folding in to quarters between each roll. then reduce thickness by 1 level, roll out, and repeat until you reach the penultimate thickness setting. your pasta should be fine enough without breaking.
- what happens next is dependent on your recipe! please look out for my upcoming recipes – pea, pancetta and mint ravioli, and fresh chicken, pancetta, mozzarella and tomato tagliatelle!