What could be more comforting that a bowl full of pasta served with a delicious sauce. From a bolognaise to carbonara, everyone has their own trusty recipe that they whip up – such as this tasty example from a la maison designs
I’ve recently been given a brand new pasta maker, so I thought I’d share my simple and easy to adapt recipe for pasta dough.
- 350g ’00’ Flour (This is the best flour for making pasta)
- 4 Eggs
- Olive Oil
- Semolina flour for dusting
- Mix the eggs and flour together, ideally in a mixer with a dough hook. You can do this by hand, but it’ll take a little longer. Add a little splash of oil, which will keep the dough nice and moist for rolling
- Once the dough is all mixed, you can start rolling out. A pasta roller is a must for this – whilst you can use a rolling pin, it’s very difficult to get thin enough (trust me, I’ve tried!)
- Set the roller to it’s widest setting, take half the dough and flatten it with your hand. Then pass through the roller, fold in half and pass through again – repeat until the dough stops being sticky
- Change the roller to the next setting and pass the dough through, you don’t need to fold the dough any more
- Keep running the dough through the rollers on thinner settings until you’ve reached the thickness you want – leave the sheets on a baking tray dusting with semolina flour for a few minutes – then you can either run through a pasta cutter or cut into the shapes that you want
- Leave to dry after cutting – either hang from clean coat hangers or laid flat on a surface dusted with semolina flour. You can either cook in salted boiling water or package in an air tight container and freeze
If you want to mix things up you can try adding spinach, mashed carrot, sweet potato, chilli flakes or fresh basil. You’ll need to reduce the amount of eggs – if your dough seems too moist, just mix in some more flour till it looks right.