Recipe makes about 580gr dough – or 4 large to 6 small serves of pasta.
- 4 eggs
- 3 1/2 cups (830ml) sifted ’00’ pasta flour
- 15ml water
- 1 tsp salt
- Break eggs into a measuring cup. The eggs should measure 207ml (7/8 cup). If less, add 1tsp of water at a time to make it reach 207ml. If more, take a bit of egg white out until the measurement is reached.
- In a stand mixer bowl place the flour and salt. Attach the flat beater to the machine. Mix on speed 2 and gradually add eggs and 15ml water. Mix together for 30 seconds. You should have a mix that is partially small crumbs and large chunks of dough. Stop the mixer and exchange the flat beater for a dough hook.
- Turn mixer on at speed 2 and mix with the dough hook for 2 minutes. Dough will appear crumbly.
- Remove mixture from the bowl onto a clean kitchen bench. Hand knead for about 1-2 minutes until the dough is smooth, pliable and holds together in a ball. Wrap the ball tightly in plastic wrap and put it in the fridge for 20 minutes. This will allow the gluten in the flour to relax.
- Using your desired pasta machine cutter, shape the pasta into any pasta form you like.
- Make sure you separate the pasta so it doesn’t stick together and put it on a clean tea towel or tablecloth to dry.
Cooking the pasta:
Fresh pasta will take 5 mintues to cook. Dry pasta will cook in 7 minutes.
Bring about 6 litres of water to the boil. Add salt to the water to taste.
Add pasta to boiling water and cook until ‘al dente’. Fresh pasta tends to float so you will need to stir it to ensure it cooks evenly.