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Homemade pasta is a surprisingly easy and fun thing to make - even without a pasta machine.
It is kind of refreshing to make from scratch a recipe that is such a frequent go-to. It brings you back in touch with what makes the dish so enticing. And when it comes to pasta it is its sheer simplicity - that and its versatility. This is a basic tagliatelle recipe, but you can create whatever shapes you fancy, including ravioli. Moreover it can be used with various sauces... in this case a simple pesto recipe, which I will post alongside this one.
Prep Time: 15 minutes (30-60 minutes extra for resting)
Cooking Time: 3 minutes
Serves: 4
Ingredients:
400g of ‘00’ flour
4 medium eggs
1/2 teaspoon of salt
Method:
Pour the flour and semolina into a bowl and create a small well ready to receive the egg. Sprinkle over the salt.
Crack the eggs into the well and with a wooden spoon, slowly combine with the flour. Once most of the flour is combined, use your hands continue mixing the ingredients together.
Knead the dough for around five minutes, or until the dough is pliable, and smooth.
Wrap the pasta in cling film and set aside to rest for 5-10 minutes (an hour if possible, the more patient you are, the easier it will be to roll out ).
Roll out the dough, remembering to dust with flour periodically to prevent sticking. If you have a pasta machine, then that is likely easier than a rolling pin; but either does the job.
Once suitably thin, cut the pasta sheets using the tagliatelle cutter or, if cutting by hand, a knife of pizza cutter do the job.
Boil a large pot of water and add a generous amount of salt. Drop in your pasta and allow it to cook for around 3 minutes.