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Fresh Pasta


Fresh pasta makes all the difference to any pasta dish. Fresh pasta is easy to make and will impress everyone who eats it...


There are two options to choose from
either a
fancy pasta recipe
a basic pasta recipe

The method is the same for both

Fancy Pasta
150g strong pasta flour (Tipo '00)
350g semolina flour (or plain flour will do)
2 large free-range eggs
9-10 Large free-range eat yolks
semolina flour for dusting


Basic Pasta
500g strong pasta flour
5 large free-range eggs
semolina flour for dusting


Mixing Dough
This can be done with either a
1 by hand
2 mixer
3 food processor

1. by hand
Make a well in the centre of the flour and break eggs into it

Break up the eggs with a fork bringing in the flour from the edges as you do.

As it forms a semi soft dough use your hands.

Work the dough hard for 3-4 minutes until smooth, silky and elastic

2. with a mixer
Use the dough hook on the mixer.

Add the flour to the eggs/yolks and mix at a medium speed for about 3 minutes or until it forms a tight dough.

Take it out of the mixer and finish kneading by hand for about a minute or until smooth, silky and elastic.

Wrap in clingfilm and allow to rest in the fridge for 60 minutes.

3. with a food processor

Place all ingredients it all in and turn it on.

Mix it until it starts to come together into larger balls of dough.

Take it all out (the bowl should be clean) and work by hand for 2 minutes or until smooth, silky and elastic.

Wrap in clingfilm and allow it to rest in the fridge for 60 minutes

Rolling Pasta
There are two options for rolling the pasta. Either with a
1. rolling pin
2. pasta machine. The pasta machine is well worth it...

1. with a rolling pin
Remove the dough from the fridge and divide into 2 balls.

Re-cover one of the balls and, with the base of the palm of your hand, flatten the other one slightly.

Lightly flour your clean surface and, with a rolling-pin, begin to roll out, always rolling away from you, dusting and turning 90°.

Repeat this process until you have a very thin sheet of pasta -about 1-2mm thick, depending on what pasta variation you are making.

2. using a pasta machine
Remove the dough from the fridge and divide into 4 balls.

Re-cover 3 balls and work with one at a time.

Flatten the ball slightly with the base of the palm of your hand and run the dough through the thickest setting on your pasta machine, which will roll it out into a thick sheet.

Fold the two ends into the middle and run the dough through, on the thickest setting, 3 or 4 times.

Lightly dust both sides with flour and run it through the machine on a thinner setting.

I repeat this through the settings until the sheets are 1-1.5mm thick.

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