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Fresh pasta

If you love pasta, I encourage you to make your own, fresh at home. There’s nothing quite like it. Texture, taste and an endless array of fun colours and patterns that can be created with a little imagination and very little equipment.

But let’s not get ahead of ourselves.

Here I just want to share with you my basic egg pasta dough recipe, with a couple of tips and tricks to get you inspired to experience how satisfying making your own pasta at home is.

The best thing about this is that the pasta recipe can be used for a multitude of shapes, including filled pastas. The choice is yours.

Give this a go, starting with this basic recipe and technique. It does help if you have a pasta roller. Mine is an attachment for my KitchenAid, but there are plenty on the market. That said, a rolling pin and clean tabletop do the trick nicely too.

I’m sure you’ll love making your own fresh, silky pasta at home.

Fresh pasta

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Recipe by Marti Cuatt Course: Main courseCuisine: ItalianDifficulty: Moderate
Per

2

servings
Prep time

30

minutes
Resting time

20

minutes
Cooking time

5

minutes

Nothing beats fresh pasta, simply made with eggs, flour and water. I don’t salt my pasta – instead, I salt the cooking water and that’s enough.

You will need

  • 200 grams strong flour

  • 2 whole eggs, weighed

  • cold water – add to eggs to make a total of 120 ml liquid

  • 1/2 cup fine semolina (approximately)

What to do

  • Add flour to a large bowl, a mixer with a dough hook or food processor.
  • Lightly whisk the eggs with enough water to make 120 ml liquid.
  • Add eggs to flour and bring together with a fork, mix in your mixer or pulse in the food processor.
  • When it forms a ball, turn onto a lightly floured bench and knead until it’s smooth and shiny – about five minutes.
  • Form into a ball, then flatten slightly to make a disc and wrap in plastic wrap or put into a reusable silicon bag and rest in the fridge for 30 minutes.
  • Remove from the fridge and cut into quarters.
  • Using a pasta roller or rolling pin, roll into the desired thickness.
  • It’s at this point the fun begins. You can now use the rolled dough for cutting by hand or using a pasta cutter on your rolling machine.
  • As you cut your dough, place onto fine semolina, which will prevent it from sticking together.
  • Bring salted water to the boil.
  • Add pasta to the boiling water and cook about 5 minutes, until it’s all floating nicely on top, then serve with your sauce of choice.

Notes

  • The rule of thumb that I swear by is to use 60ml liquid per 100g flour.

    This means one egg + enough water to make 60 ml for every 100g flour.
  • NOTE: pasta can be used for filled shapes as well as unfilled.
  • You can freeze the dough for up to three months. Just remove from the freezer to thaw in advance, then roll as normal.

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