There is something so pleasurable and satisfying about making your own pasta, not to mention there is no comparison in the taste of fresh pasta versus store bought products and family and friends will be suitable impressed with your efforts. Try not work on a cold surface such as marble, working a board will result in a better dough and always use room temperature eggs to make your pasta.
300g all purpose flour
3 large eggs
10ml olive/grape seed oil
- Place the flour on a counter top and create a mound with a crater in the middle. Put the eggs, salt and oil into the crater.
- Beat the eggs with a fork and gradually incorporate the flour until all the egg is incorporated into the flour. The dough should be of a rough consistency, feel slightly sticky to the touch and moist. If it’s too sticky sprinkle a bit more flour on the mixture.
- Using the palm of your hand push the dough down and away from you. Flip it back towards you and fold it in half. Once again push the dough down and away from you, rotating the dough so that it kneads in every direction. Continue until the dough becomes smooth.
- Wrap the dough in cling film and stand for 20 minutes. Don’t put it into the fridge. I sometimes even skipped this step.
- If you don’t have a pasta machine to roll out your pasta, using a rolling pin, roll dough until flat and fairly thin.
- Roll the entire dough up like a pancake and cut into slices. The width of the cut will determine the thickness of your pasta. Unravel the pasta into strips, or you can wrap it around your fingers to make a pasta nest. Place on a tea towel to dry.
- Cook for two to three minutes until al dente in a generous amount of boiling salted water, stirring occasionally to separate strands and prevent sticking.