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TIPS AND TECHNIQUES FOR THE MASTER COOK

MASTER PASTA

Making pasta from scratch might just be one of the most satisfying things you’ll ever do in the kitchen. And it’s not nearly as difficult as you think. Follow our lead and you’ll soon be rolling and folding like a nonna.

PASTA DOUGH

Serves 2 to 4
EASY
GREAT VALUE
Preparation: 15 minutes, plus 30 minutes’ resting time
“00” flour or cake flour 200 g
free-range eggs 2

1 Place the flour onto a clean surface and make a well. Crack the eggs into the well. Using a fork, gently whisk the eggs, slowly bringing the flour into the centre. When the flour has been incorporated, the mixture will take on a dough-like consistency. 2 Knead the dough for 5 minutes, or until smooth. Shape into a ball, then wrap in clingfilm and leave to rest for 30 minutes. 3 Divide the dough into four portions, using one portion and covering the remaining dough with clingfilm. 4 Set the pasta machine to its largest setting and pass the first portion of dough through the machine 4 or 5 times, folding it over onto itself each time. Use extra flour to ensure a smooth result. 5 Set the machine to the next smallest setting and continue passing the pasta through each of the settings once. Once the second-smallest setting has been used, place the pasta on a floured surface, dust it with flour and leave it to dry out slightly (10 minutes) – it should feel like leather but still be pliable. Repeat this process with the remaining dough. 6 To make cut pasta, attach the pasta cutters to the machine. Using the tagliatelle cutter, pass through the first dried pasta portion, followed by the remaining sheets of dough. 7 Hang the pasta ribbons for 30–60 minutes, then arrange the strands into balls, ready for boiling. 8 To cut the pasta yourself, dust each sheet of dough with flour and fold over several times. Slice 1 cm-wide strips for tagliatelle or 3–4 mm-wide strips for fettuccine. Cook in salted boiling water for 2–3 minutes or until al dente. Drain and toss with sauce.

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