I’ve never made pasta before. Mum used to make it quite a lot, back in the days before you could easily buy fresh pasta from the supermarket. I remember the pasta roller, clamped to the kitchen counter, and the strands of pasta hanging everywhere as it dried.
Over the years, I’ve stopped eating pasta that much, I think mainly because being in Asia just meant more rice or noodles – not your typical Italian style pasta.
And then, I started buying fresh ravioli from Marks & Spencer as an easy dinner, and then I ate at Pici and fell in love. And then… I realised I was going to be in a very large kitchen over the summer with loads of counter space and access to Mum’s pasta roller. Everything came together for the perfect opportunity.
But… I screwed it up the first time round. My head was in the wrong place and so I added the wrong amount of flour, and then when I tried to roll it … well, I over-worked it and it became hard and crumbled.
Luckily, we always have the common sense to buy more ingredients than you will need (especially when it’s just flour and eggs) so I could try again.
This time, I made sure I had the correct amounts of egg and flour, and tried only to knead the dough until it just came together.
It worked like a dream.
Mum’s pasta roller has an extra attachment that makes tagliatelle for you, rather than having to fold up the dough and slice it yourself, which makes life MUCH easier.
Having so much space to work, natural light to take photos in, and fresh ingredients is making me so happy! And I’ve only been on holiday for 3 days.
I have plans, and a few more ideas I’d like to implement, which means you – dear readers – will get some great recipes on this blog.
In the meantime, here is your very basic pasta dough recipe.
Just promise me, if it doesn’t go right the first time…. try again!
Next time, I’ll give you an incredible recipe that will use the pasta.
300 grams 00 or extra fine flour
3 large eggs
- Measure out the flour and add it to a large bowl.
- Make a well in the middle of the flour, and crack the eggs into the well.
- Whisk the eggs with a fork, then get your hands in and bring together the flour and egg using your fingertips.
- When the dough looks like breadcrumbs just starting to come together, empty the dough out onto a surface and work it until you have a smooth, silky dough.
- Wrap the dough in clingfilm and place in the fridge for 30 minutes.
- Make sure your pasta roller is clamped tightly to the counter top, and then separate your dough into 4 equal sections.
- Flatten each section using your fingers, then work on one piece of dough at a time.
- Roll the dough through the widest setting, and then the next one down. Fold in half, and roll again through the widest setting and then the second widest. Fold in half again and repeat.
- After 3 times folding and rolling, start to work the dough through to the narrowest setting on the roller.
- Cut the large stretch of dough in half, then feed through the tagliatelle attachment (or whichever attachment you’d like to use).
- Place the pasta in a baking tray lined with a lightly flour-dusted tea towel, and coat each piece of pasta with some flour so that it doesn’t stick together.
- Repeat steps 8 – 11 with the 3 other sections of dough.
- Once all pasta has been rolled and cut, ensure that the pasta is lightly dusted in flour, and separate as much as possible. Leave out to dry for 30 minutes – 1 hour (depending on humidity).
- The pasta can be stored in an airtight container for up to two days, if you do not cook it straight away.
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