Homemade pasta is often thought of a complicated process, however it is surprisingly easy to make and incredibly delicious. Only 2 ingredients are needed – eggs and flour. It does definitely speed the process up if you have a pasta rolling machine, but you can do it with a rolling pin, a knife and a floured surface.
Once you have the pasta dough you can shape this however you like, whether it is tagliatelle as I have done, or spaghetti, ravioli, tortellini etc. etc. This is a good YouTube video of how to make different pasta shapes if you want to experiment.
I made a delicious rocket carbonara out of the tagliatelle as a Sunday treat. I followed a traditional recipe mixing the Parmesan and eggs together, then coating the cooked pasta with the mixture to make it glossy and creamy (no cream or butter necessary).
Pasta dough also freezes well so you can make more than enough and freeze to use another day. If you can get it, buy “00” pasta flour as it is the finest mill and therefore the least likely to rip when you’re rolling it.
This recipe makes enough dough for 2 and can easily be multiplied to make more. Prep time, 30 minutes, rest time 30 minutes.
Equipment needed: Pasta roller OR rolling pin, pasta drying rack OR clothes airer, knife, cling film, clean work surface.
- 2 Organic Eggs
- 150g “00” Pasta Flour
- Clean and dry an area of work surface to work on.
- Make a pile of the pasta flour, then create a well in the middle and crack the 2 eggs into it.
- Using your hands, start to mix the egg and flour together. After a minute or so it should begin to form into a dough.
- Keep on kneading the dough, using quite a bit of force, folding, then kneading, then folding etc. Do this for around 10 minutes until the dough becomes silky with a slight sheen, showing the gluten has broken down.
- Wrap in cling film and place in the fridge for at least 30 mins.
- Take a golf ball sized piece at a time and run through a roller, starting on the widest setting and working to the smallest. If you are rolling by hand, lightly flour the work surface and roll pasta to the thinnest you can get it. If it rips or bunches, fold neatly and try again.
- Hang each rolled sheet on a pasta rack or clothes airer to slightly dry
- Once all pieces are rolled, lightly flour each side and shape as you wish. I made tagliatelle so I ran it through the pasta cutter, or cut with a knife. Hang back up until you are ready to use it.
- When you are ready to use the pasta, bring half a pan of water with a pinch of salt to the boil, drop the pasta in and cook for 2-3 minutes. Drain then use with whatever sauce you wish.