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Fresh Pasta Read the Recipe
Head Chef

Chris McQuitty

  • Fresh Pasta

  • 250g tipo ‘00’ flour
  • 4 egg yolks
  • 1 whole egg
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp water
  • Pinch of salt

Fresh Pasta

Fresh, homemade pasta is great, it can be really tasty with something as simple as courgettes, lemon and parmesan on it (a personal favourite of mine!) or with a nice Ragu. Everyone has their own preference, but you will see the benefits of fresh pasta over dried. It's lovely stuff.

Method:

1 - Pop the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it and add the olive oil, water and a pinch of salt. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough. You can also make your dough in a food processor if you’ve got one, this is what we do. Put everything in at the same time, blend until it looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.

2 - Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).

If you haven't got a pasta machine it's not the end of the world, you just need a rolling pin and some considerable determination. The main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly.

The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'd get from a machine, but just trim it accordingly.

If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the cat, pens and stuff like that, this will need moving.

3 - Dust your work surface with some Tipo ‘00’ flour, take a lump of pasta dough the size of a large orange and press it out flat. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference.

4 - Now it's time to roll the dough, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. You will need it slightly tacky to go through, this is something you feel though. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides. If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle or lasagne you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand through it. No holes though!

5 - Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

Enjoy!