This is the final piece of the pasta dish trilogy. We bottled the tomato sauce (‘Passata’), turned it into Pasta Sauce (‘Ragu’), and now it’s time to make the fresh egg pasta itself.
Ingredients
- Eggs
- Flour (Tipo 00 if you can get it)
- That’s it!
Instructions
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. If the dough is too soft, add a little more flour. If too dry, add a little water. Maria’s top is about 1 egg for every 100g of flour
- Once all the flour has been incorporated and it’s the right consistency, roll it into a ball, place in gladwrap and rest for at least half an hour. This will help to develop the gluten in the flour, making the process easier.
- Take it out, cut into pieces about the size of an orange and dust each with flour.
- With a pasta machine: Clamp it to the bench. Dust the bench with flour. Start with the machine set to wide and
work with one piece of dough at a time. Pass it through the machine and fold in the sides before putting it through again. Repeat 3 or 4 times until the mixture is smooth. Place on the workbench, cover with a towel until all the pieces are done. Change to a narrower setting, sprinkle some flour over the dough and put it through without folding. If the pieces are too long, cut them in half. For tagliatelle or spaghetti, stop at the second finest setting. - Without a pasta m achine: Work the dough with your hands until it is very smooth. Roll it with a rolling pin until very thin and cut into your favourite shape.
- Make sure there’s enough flour on your pasta to stop it sticking. Without waiting, cut your pasta into long strips using the machine or with a knife into any shape you like.
- You can leave it on the bench until you’re ready to boil it. It only takes about 1 minute to cook after the water comes back to the boil.
Italian Masterclass 
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