Pasta Making, good for the Soul

There is nothing quite like fresh pasta. Made by your own hands. It’s so therapeutic. It tastes out of this world. It’s not hard. In fact I did it for a supper party with meatballs and a fresh tomato sauce and it literally blew my guests minds. Simple is best, and let’s face it who doesn’t want to eat pasta every day of the week? Recipe

  • 4 large eggs and one yolk (room temperatur)

  • 2 1/2 cups flour (“00” flour, semolina flour, all-purpose flour — or a blend)

  • 1 tablespoon olive oil

  • 1 teaspoon fine sea salt

Make a well in the flour on a surface or in a large bowl. Whisk eggs and oil together and poor into the well. Add the salt and I add a pinch or a grating of nutmeg. Pull together with your fingers. It will go from crumbs to a ball. Knead like your life depends on it. If the ball is stiff, wet your hands and keep kneading. 10 minutes is about enough. It will change and become smooth. I then make it into a log. Chop into 5 rounds. Wrap each piece in cling film. Flatten. Put in fridge for up to an hour to relax.

Take out and out through pasta machine. Roll on first setting. Then take out and fold into an envelope so it’s even. Put through machine on 2, then 3, then 4 etc.. until

it gradually gets thinner. Dry as long fat strips rubbed with semolina and flour. Leave to dry. Then I make tagliatelle. Dry on a drying rack or over a chair. Boil a huge pan of salted water and drop in for 1-2 minutes. Serves 5-6 people. Add your favourite sauce. I will give you some ideas on my next blog.