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Fresh Pasta

Fresh Pasta

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Put the boxed pasta down. Fresh pasta is easier to make you think and tastes just so much better.

  • Makes : 4 – 6 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 3 mins
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500 g flour
1 tsp (5 ml) salt
1 Tbsp (15 ml) olive oil
4 whole eggs
3 egg yolks

Tip the flour and salt out onto a clean work surface, make a well in the centre and add the eggs, egg yolks and olive oil. Slowly, using a fork, work the flour into the eggs to make a sticky dough. Dust your hands with flour and begin to knead the dough. You may think your dough is too dry or wet, but don’t doctor it until you’ve begun to knead, it will come together after a little bit of elbow grease. Keep kneading until the dough is completely smooth, then wrap in cling film and leave to rest out of the fridge for at least half an hour.

Once the pasta has rested, set up the pasta machine. Divide the dough into 4 pieces. Work with one piece at a time, keeping the remaining portions covered. Feed one piece through the machine, on the largest setting, and fold in half when it comes out the other end. Work your way down to the thinner settings, folding the pasta in half before each roll, to laminate and reinforce it. When it begins to get too long, trim the pieces to no longer than 30 cm.

From here you can move on to make any pasta shape you like. Either cut it with cutters to make ravioli, cut by hand to make pappardelle or even run through the fettucine and linguine attachment on your pasta machine.