Hi friends, It seems like quite a while since i’ve made fresh pasta and this recipe is a bit of a response to us moving house. With most of our stock sold down in the shop and after gorging myself on meat over the weekend I felt like eating something a little bit lighter for dinner. Pasta !!!
This recipe is what I would call a basic standard recipe. You can of course get quite fancy by adding food colors or even fresh herbs. I’m quite fond of freshly cracked pepper and on occasion saffron. It’s really quite simple to make your own egg noodles and once you get the hang of it you can then go off and try making some of the more exotic varieties.
This will make enough pasta for about 4 people.
- 5 Whole free range eggs
- 500 g strong plain flour If your are feeling exotic then Italian 00
- 1 tablespoon extra virgin olive oil
- 35 ml mineral water plain tap water is also ok
Method by hand
- Sift your flour into a medium size bowl, Crack open your eggs into to a cup and add all the olive oil and mineral water and mix together with a fork. On a properly cleaned work surface pour your sifted flour into one spot and create a well for your wet ingredients.
- Using a fork start to gently bring in some flour to your wet ingredients, Mix slowly at first so as to not make to much of a mess. Once the wet ingredients have started to combine with the flour its time to bring everything together into one dough ball.
- Kneed your dough ball for about 15 to 20 minutes. You really need to work the gluten in the dough. The more you work the dough the better result you are going to get. Once you are completely worn out, wrap your dough ball in cling film and then let it rest in the refrigerator for about an hour.
There is really no limit to the amount of different types of pastas you can make. From simple rustic hand rolled and cut Papadeli, Fettuccine, Linguini. Also if you want to add fillings Tortellini, Ravioli and Cannelloni . You can even buy fancy extruding machines to make your own Spaghetti and Macaroni.
Add salt to water and bring to the boil. The water should taste like seawater so about 2-3 teaspoons for every litre of water. Some people use more some people use a lot less. I personally go by taste. Fresh noodles cook really quickly so when they float to the top they are done.