“Pasta Fresca all’ Uovo”
Homemade pasta really is worlds apart from the store bought dried stuff. Don’t get me wrong, dried pasta is the bees-knees on lazy Tuesday nights, but homemade fresh pasta is just something else. Surprisingly easy to make, and so much fun. I’m not sure if its the fact that you are so hungry after making it from scratch, that it tastes so delicious, or if you can actually taste the love that goes into it.
What you need
- 2 eggs
- 200g doppio zero flour
- pinch of salt
*serves 2, but increase quantities according to amount of servings needs
How to make it
- Place flour and salt in a mound on a clean counter (or large wooden board)
- Make a well in the middle of the flour mound and crack the eggs into the middle
- Beat the eggs and slowly start incorporating the flour from the perimeter of the flour mound, with a fork.
- Knead the dough until smooth and elastic and roll into a ball
- Wrap the dough ball in plastic wrap and leave to rest for 30 minutes
- Get pasta machine ready
- Cut the dough in half (keep remaining half wrapped up)
- Dust counter with a sprinkling of flour and roll dough lengthwise with a rolling pin
- Fold dough into thirds, so that the dough appears as a rectangle
- Roll dough out length wise again to flatten slightly
- Run dough through the machine at settings 1, 3 and then 5. You can continue working through the settings until you get to desired thickness and consistency.
- Run the length of dough through the tagliatelle or spaghetti cutting sections of the machine, catching the strands
- You can either cook the pasta immediately, or hang it up using a broom stick, or on coat-hangers to allow to dry.
- To cook: bring a pot of salted water to the boil and place the golden strands of pasta in the boiling water. Remember that fresh pasta cooks much quicker than dried store-bought pasta – only 4-5 minutes.
- serve with your favourite sauce, or even just a generous helping of freshly grated Parmesan cheese