Fresh Egg Pasta
Fresh homemade pasta has the ability to elevate even the simplest of sauces. Once you’ve made this dough enough times, you’ll knock it up quickly, and you’ll never look back.
Ingredients
2 eggs
150g 00 flour
50g semolina flour
½ teaspoon salt
½ tbsp extra virgin olive oil
Method
Lightly beat eggs together, and once mixed and homogenous, add the olive oil. Mix thoroughly.
In a large bowl, mix the flours and the salt until combined. Make a well in the centre of the flours, and pour the liquid mix in.
With a fork, begin to slowly circle around the edges and bring the flour into the middle, mixing the flour into the liquid gradually.
Once the mixture is fully combined, tip the dough into the counter and continue to work it with your hands, for around 10 minutes. Kneading will bring the dough together. It may feel wet at first but further working the dough will bring it to the right consistency. Dough is done when it feels elastic and smooth with no patches of flour anywhere. Wrap in clingfilm and let rest in fridge for a minimum of half an hour.
Once dough is rested, remove from fridge and flour a large work surface. Divide dough into 6 pieces. Flatten each piece with your hand, then use a rolling pin to roll each piece to a rectangle of roughly 7mm thickness.
If you have a pasta machine, begin to feed the dough into the machine. Starting with the highest setting, and running the dough twice in each setting, work your way down to 2mm. This will be ideal for spaghetti, tagliatelle or linguini. Run the finished pasta sheets through the desired cutting setting of the machine.
If you do not have a pasta machine, use the rolling pin to stretch the dough down to 2mm thickness. Once dough has reached desired thickness, roll the furthest two extremities of the rectangle towards each other, meeting in the middle. With a large sharp knife, slice across the rolls to desired width of pasta strand.
To cook straight away, bring a pot of salted water to a rolling boil (water should be salty like the sea). When fully boiling, put pasta in and cook for 2 minutes. Drain.
Fresh pasta can be stored in an air tight container for up to 2 days in the fridge.