Multiply the ingredients per person
- ½ cup plain flour plus extra for kneading and consistency
- 1 egg
- dash olive oil
1) Pour your flour out onto a clean dry counter surface and create a little "well"
2) Crack your eggs into the center of the well
4) Using a fork slowly mix the eggs in the center of the well gradually pulling flour from the edges of the well
*Note: if you are making a large batch of pasta break and mix the eggs 2 at a time rather than all at once
5) At this stage add a dash of olive oil and mix it in
6) Now you can start to bring the rest of your flour to the middle
7) Now the fun part - start kneading your dough
8) You should end up with a nice ball of dough, it should have a nice firm elastic consistency but must not be sticky. Let the dough rest while you set up your pasta machine
*Note: don't have a pasta machine never fear you can use a rolling pin too
9) Set your pasta machine to the widest setting. Cut smallish sections of your pasta to roll at a time. Flatten your piece out a little with your hands and then feed it through your machine. Fold this piece in into thirds by folding the two ends towards the center and overlapping them. Feed through the widest setting again.
10) Now set your machine one setting down and pass your pasta through again. Repeat this step until your pasta has been through the thinnest setting.
*Note: if necessary dust your pasta with flour before passing it through your machine to prevent it from sticking
11) Once you are done rolling a sheet lie it flat on a clean tablecloth and continue till all your pasta is rolled. You can then cut it into sheets for lasagna or feed it through the tagliatelle cutters on your pasta machine.
To cook your pasta - bring a pot of salted water to the boil, once boiling add your pasta and cook for about 1 - 3 minutes until al dente. Remember fresh pasta cooks a lot quicker than store bought varieties. Toss your pasta in sauce or layer it into a lasagna. Mmmm lasagna!
Fresh pasta is best eaten the day it is made however this pasta can keep up to 2 days in the fridge and about 2 weeks in the freezer. Allow your pasta to dry for 30 minutes and then wrap in cling film before placing in the fridge. The same applies if its going into your freezer, just place the wrapped bundles into an airtight container to prevent freezer burn.
Happy pasta making!