AuthordanieldiverThis is a simple pasta recipe. You don't need any fancy equipment. A rolling pin is about the most complex piece of equipment required for this recipe. It may also be noted that this recipe works fantastically with plain flour if 00 flour is hard to get hold of or unavailable.
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Add the flour to a clean work surface or bowl. Create a large well in the centre that can contain the egg. Crack in the eggs and add the oil and salt.
Using a clean hand, stiffly locked like a claw. Mix the flour and eggs together until it forms a shaggy dough.
Dust the a large surface with flour and knead for 7 - 10 minutes. To knead push down and forward on the dough to stretch it forward with lower palm and pull it back to you and repeat, again and again. until you can feel the change in texture. Another test of readiness is to press the dough lightly, it should have a little bounce and the finger print impression should spring back and disappear after a few seconds.
Wrap tightly in cling film or a damp towel and allow to rest for at least 30 minutes. If storing for a long time refrigerate whilst resting.
Unwrap the dough, Flour a work surface well. Cut the dough in half. Roll into a long triangle then fold both ends in until they meet, turn over and continue to roll until flat and smooth again then repeat this stage two to three times.
Roll the dough out into a large very thin rectangle, so thin that when lifted you can make out the outline of your hand underneath. At this stage you can form into any pasta shape you like. I like to go with either tagliatelle or pappardelle.
To make either of these shapes gently fold the pasta long edge over to form a 1 1/2 - 2 inch fold then repeat. You should get three folds. Cut into thin strips to make tagliatelle or wider strips for pappardelle. Unfurrel the long strips of pasta and toss them in a little flour to prevent them sticking to one another.
When ready to cook bring a large pan of salted water to the boil. Drop in the pasta and give it a brief stir together. Fresh pasta will take a lots less time to cook than dried so be vigilant it will only take a few moments.
Ingredients
Directions
Add the flour to a clean work surface or bowl. Create a large well in the centre that can contain the egg. Crack in the eggs and add the oil and salt.
Using a clean hand, stiffly locked like a claw. Mix the flour and eggs together until it forms a shaggy dough.
Dust the a large surface with flour and knead for 7 - 10 minutes. To knead push down and forward on the dough to stretch it forward with lower palm and pull it back to you and repeat, again and again. until you can feel the change in texture. Another test of readiness is to press the dough lightly, it should have a little bounce and the finger print impression should spring back and disappear after a few seconds.
Wrap tightly in cling film or a damp towel and allow to rest for at least 30 minutes. If storing for a long time refrigerate whilst resting.
Unwrap the dough, Flour a work surface well. Cut the dough in half. Roll into a long triangle then fold both ends in until they meet, turn over and continue to roll until flat and smooth again then repeat this stage two to three times.
Roll the dough out into a large very thin rectangle, so thin that when lifted you can make out the outline of your hand underneath. At this stage you can form into any pasta shape you like. I like to go with either tagliatelle or pappardelle.
To make either of these shapes gently fold the pasta long edge over to form a 1 1/2 - 2 inch fold then repeat. You should get three folds. Cut into thin strips to make tagliatelle or wider strips for pappardelle. Unfurrel the long strips of pasta and toss them in a little flour to prevent them sticking to one another.
When ready to cook bring a large pan of salted water to the boil. Drop in the pasta and give it a brief stir together. Fresh pasta will take a lots less time to cook than dried so be vigilant it will only take a few moments.