This is probably my most favourite thing to make at the moment. So much so I make it on week nights. Once you get the hang of rolling and cutting the dough it becomes very quick to cook. If I am in a rush I’ll roll my dough in my pasta maker and then cut into big tagliatelle type strips with a sharp knife.
Cook and top with your favourite sauce.
Mix and knead your dough the traditional way – by hand. Simply place you flour in the bench, make a well in the middle and add the remaining ingredients and use your fingers to start mixing the dough. As it comes together start kneading it into a smooth dough.
- 400g 00 flour
- 4 large eggs
- 1/2 tablespoon of olive oil, flavoured olive oils are delicious in homemade pasta
- Pinch of salt
- Place flour into bowl.
- Mix on speed 5 for 10 seconds to aerate.
- Add remaining ingredients.
- Knead for 2 minutes.
- Small pebble like dough will form. Press a small handful together to see if it comes together. If too dry add a little extra oil and knead to combine.
- Pour out onto a clean bench and knead to form a smooth solid ball. If the sough is sticky dust with some extra flour and knead in. You want a nice soft, smooth dough.
- Allow it to rest for 30 - 60minutes before rolling.
- Follow pasta machine instructions for rolling and cutting pasta.
- Cook in rapid boiling water on the stove in small batches. Depending on the shapes you have cut it will only take a couple of minutes to cook though. Tasting the pasta is the best way to check if its cooked.
- Salt is optional.