Making your own pasta is so simple and cheap. All you need are eggs, ’00’ flour and some semolina for dusting. You don’t even need to own a pasta machine – although it helps take out some of the hard graft and gets it nice and thin – plus the attachments make it easy-peasy for making tagliatelle. Toss your pasta with some capers, olive oil, fresh mint, lemon juice and cherry tomatoes or simply add a jar of Pesto, or a bolognese sauce… pasta is so versatile and when cooking for friends, they can’t help but look impressed when you tell them that you made it all yourself 🙂
200g ’00’ flour
2 large free range eggs
Semolina (for dusting)
– serves 3 – if you want to make more, or less simply use one egg to each 100g of ’00’ flour)
1. Pop your eggs and flour in to a large bowl, mix together then get your hands in for a good combining session.
2. Remove from the bowl, and give it a good kneeding on a lightly floured work top for a couple of minutes.
3. Wrap in cling film, and pop in the fridge for 30 mins
4. Remove from the fridge, roll it out and then pass through the lowest setting on your pasta roller
5. Fold over 3 times – do this twice as it really helps with the elasticity.
6. Work your way through each of the settings until you get to the highest one (I rub a little bit of the flour over the sheet between each roll as seems to stop it breaking and going crumbly)
7. use the tagliatelle attachment for your pasta machine, (if you don’t have one, sprinkle the sheet in fine semolina, fold and cut in to slices).
8. Once the tagliatelle’s done, lift it all with your fingers and sprinkle with more semolina to help keep all of the strips separated (don’t use flour instead of semolina for this as it’ll just go stodge in the water!)
9. Boil the water in a pan so that it’s seriously hot and bubbling, then add in your pasta for no more than 1 minute.
10. Add to whichever sauce you’ve made and enjoy with a good covering of ground black pepper