I love making pasta from scratch. The first few times, it was hit and miss as I don’t think I had the ingredients right. However, after the fourth or fifth time, it got a lot easier. Practice makes perfect. You definitely need a pasta roller machine which makes it a lot easier! Semolina flour is really useful for preventing the pasta from sticking to itself. Using a mixer with a dough hook also saves you kneading the dough.
The recipe I follow is from Jamie Oliver, he explains his Italian pasta dough recipe a lot better than I do here, most of the recipes I’ve googled are pretty much similar. But the below works for me as a quick reminder of how to put this together.
The below recipe is enough to make enough pasta to serve 4 – 6 people.
- 600 Grams of Strong or Tipo Flour
- 6 eggs
- Semolina flour for dusting
- Whisk the eggs
- Sieve the flour
- Combine the flour and eggs in a mixer and mix until it combines into a dough like texture. Or do it manually:
- Make a well and mix the eggs into it
- Mix together until it combines
- Knead the dough
- Wrap in cling film and put in fridge for 30 minutes
- Cut into small lumps and put through the pasta machine
- Roll out thin strips and then adjust the attachment to cut the strips of pasta
- Dust with semolina flour to prevent it from sticking to itself
- To cook, boil a pot of water and add olive oil and salt
- Add pasta and wait for it to boil
- Turn off the heat and let the pasta cook, stir occasionally
- Check pasta until you get the consistency you want (Some people like al-dente, others like it soft or mushy)
** I’ll come back to this recipe when I make pasta again. I’ll take photos the next time!