fresh pasta dough
I ‘ve been using this trusty recipe for approx 10 years now. I was first shown it by a great Italian Chef Gianni, who worked with me as my Sous Chef in my first job in London where we cooked together for almost 2 years. Gianni was a very gentle, happy soul to work with and had worked in a 2 Michelin star restaurant back home. It’s very simple to make producing a very fine pasta. As with many flour based products, the quality of the flour is important and will affect your finished result. I like to use “00 flour” because of it’s softness.
If it interests you, please click here for info on the difference between each flour type and how that can affect your pasta dough. I also favour the use of organic eggs for environmental and sustainable reasons with the benefit of a wonderful, rich yellow colour in your end product.
Pasta – Makes 4 – 6 starter portions
- 200g fine pasta flour
- 2 whole eggs, 2 egg yolks
- extra virgin olive oil
- fine salt
- I prefer to make pasta by hand, finding the kneading process with warm hands assists in achieving a delicate, refined texture to the pasta dough. A mixer machine will still produce a good result and will be far better in my opinion than buying fresh pasta already made. If anything the pleasure of making the dough all forms part of the eating pleasure and satisfaction too.
- Place all ingredients in a bowl. Mix together with a spatula or wooden spoon to bring the dough together.
- Transfer onto a clean, dry work surface and begin kneading the dough with your hands for 5 mins. You should notice the dough develop a fine, smooth texture after a few minutes kneading
- Rest the dough for 1 hr in cling film to prevent it from drying out. Once your dough has rested it is ready for use.
More pasta recipes and dishes to come in the future…
Happy cooking all 🙂