Now, it’s my comfort food after a hard working day, when I’m too tired to make complicated recipes or I just want a taste of home. Recently, I learnt to make my own homemade pasta. It’s very easy and with a bit of practice, you can have your own pasta ready in around half an hour.
It’s a rewarding experience eating your own pasta. The general rule about pasta is to use 100gr flour with 1 egg per person. The following recipe is therefore enough for one person and needs to be multiplied by the number of people eating. If you can get the 00 Flour it is definitely worth it. 00 Flour (Doppio Zero) is a very finely sieved flour used in Italy for making egg pasta and also cakes.
100gr 00 Flour
Cold water if necessary
Mound the flour
Make a well in the centre and break the eggs into the well
Whisk it with a fork, incorporating the flour as you whisk
Gradually incorporate more and more flour until a ball is formed. You may need to add a little bit of cold water if the dough is too dry and is not coming together
Knead for 10 minutes or until smooth and elastic with a lightly glossy appearance. This is done in order to develop the gluten in the flour and will make your pasta springy rather than soft and flabby
Cover with damp tea towel and leave for 30 minutes
To roll out the dough, divide into 2 or 3 manageable portions
Work with one portion at a time, keeping the rest covered
Using a pasta machine: put the dough through the machine rollers (on number 5 or the largest) for 8 times, folding it in half each time
Put the dough through the rollers making the settings smaller each time (no need to fold it in half at this stage). Repeat until the dough is the chosen tickness