Hand Rolled Fresh Pasta

INGREDIENTS

400g cake flour3 eggs + 3 yolks (keep the whites for meringue!) Pinch of saltSplash of olive oil Some water, as needed
For dusting:Few tablespoons semolina (authentic but not essential) Few tablespoons flour

METHOD

The recipe can be scaled up or down: 1 egg+ 1 yolk to 135g flour. Also, in a pinch, I have tried using 5 full eggs instead of 3 eggs + 3 yolks. Turns out lovely as well.
Yield: over 500g of pasta.
Clean out a large work surface. Add the flour to the table in a heap. Make a deep well in the middle. Add your eggs and yolks to the well, removing any blood clots. Drizzle a little olive oil and sprinkle with a pinch of salt.
Use a fork to start slowly incorporating the egg into the flour. Eventually, use your hands and a bench scraper to bring the dough into a cohesive mass. Drizzle in water as needed- don't make it too sticky though. Knead until smooth and elastic- 5 minutes.
Now divide dough into 4 balls.
Cover tightly and rest for 30 minutes.
Roll each ball evenly to the size of a large pizza tray (15 inches diameter).
Now sprinkle very generously with the semolina/flour and cut to desired shape- there's lots of information online. We love the tagliatelle cut or lasagna sheeting.
Cook within 2-4 hours, leave it spread out on the counter/a tray, dusted with flour. You could make it up to 24 hours in advance and refrigerate but I have never tried that.

INFO & TIPS

Fresh pasta boils quite a bit shorter than dried. Set a timer for 2 minutes. May take up to 4-6 minutes, depending on thickness. Remember to heavily salt the water for best taste. Enjoy!

POSTED ON

06 Nov 2023

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