Making pasta from scratch is easy and well worth the effort! I use 100 grams of 00 flour, to 20 grams of semolina flour, to one organic fresh egg. If you want to make more, than multiply all ingredients proportionally, for this recipe I used e.g. 300 grams 00 Flour, 60 grams semolina flour, x3 eggs. I also add a little splash of white wine, dash of water, dribble of virgin olive oil and a pinch of salt.
Here is a simple recipe, which I use as the foundation for our homemade pasta sauce recipes … bolognese, pesto, aglio olio, carbonara, creamy porcini mushroom, lasagna, cannelloni, vongole, casa mia… the varieties are almost endless!
- 300 grams 00 Flour
- 60 grams semolina flour
- 3 eggs
- Pinch of salt
- Dash of cold water
- Dash of white wine
- Dash of virgin olive oil
- Pour the dry ingredients on to a clean work surface or in a large bowl, making a well in the centre.
- Crack your eggs separately in a small bowl, then pour into the well. Work the tips of your fingers round the mixture in a circular motion, drawing in the dry flour into the egg well in the middle.
- Pour a small dash of cold water, white wine and olive oil. Knead the dough to progress it through from a wet sticky mixture until it forms a smooth ball of dough, working the gluten by squashing the dough with the ball of your hand and pushing it away, then pull it back and over it self and repeating over and over.
- When the dough bounces back a little after gentle pressing, wrap it in cling wrap and set it aside at room temperature to rest for 30-60 minutes.
- Take a chunk of dough about the size of an apple and flatten it with the palm of your hand into a rectangular shape onto a 00 flour dusted surface.
- Use a flour dusted rolling pin to flatten out the dough or if you are using a pasta machine, make sure to begin with the widest setting first, then reduce it step by step, to a narrow setting after each time the dough is fed through.
• Tips •
Crack your eggs separately, to ensure you don’t get a bad one that ruins the dough.
If you are using a pasta machine, always start on the widest setting, and take the setting thinner gradually. Don’t rush it.
Experiment with colouring the pasta with natural flavours e.g. squid ink, sun dried tomatoes, spinach.