Fresh Pasta
Servings Prep Time
4people 45minutes
Cook Time
5minutes
Servings Prep Time
4people 45minutes
Cook Time
5minutes
Ingredients
Instructions
  1. In a food processor, combine flour, eggs and olive oil. Blitz until you get a coarse crumb. The dough should be soft but not too tacky. If it feels to dry add a little more egg – do not add more oil as that will interfere with the texture of the pasta. If it is too soft add some more flour. If you do not have a food processor, add the flour into a large bowl and create a well. Mix the egg and add with the oil to the well. Work the flour in slowly with your hands until you have created a soft but not tacky dough.
  2. Bring dough together, knead briefly and wrap the dough in clingfilm and leave to rest 45 min-2 hours. Any longer keep in the fridge.
  3. Cut about 1/4 of the pasta dough and roughly flatten into a rectangle the width of your pasta machine. Keep the rest wrapped in clingfilm. You don’t want to roll out too much at once or the pasta sheet becomes difficult to manage. Feed through the largest setting 3-4 times, folding the dough in half each time. This will create a stronger pasta. Try and keep the dough as a rectangle to make it easier later. You can always tuck and fold in edges.
  4. Next, start narrowing the pasta machine by one setting each time. Feed the sheet through once each time until you have the desired thickness. If it becomes sticky you may need to lightly dust the dough with more ’00’ flour or semolina. You should be able to just make out text if you held a newspaper under the pasta. Filled pasta should be thinner than unfilled so roll out slightly thinner.
  5. If you do not have a pasta roller, roll out thinly and evenly with a rolling pin. Roll out less dough at a time so it will be easier. Make sure to have sufficiently rested the dough before you do this otherwise it will be very difficult!
  6. Cut the sheets into the desired shapes. I’ve cut tagliatelle, papardelle, farfalle or garganelli. For farfalle cut into rectangles, using a crimped dough cutter for the sides and pinching the middle together. For garganelli, cut into squares and then roll using a garganelli board, as pictured below.
  7. Let pasta dry on semolina until leathery to touch, then cook and serve with desired sauce.
  8. Enjoy!
Recipe Notes