AT A GLANCE
Once you try your hand at making pasta from scratch, you'll wonder why you didn't do it earlier. Simple and satisfying, it also guarantees a quality result, says Lisa Featherby.
|01||Mound flour with a large pinch of salt on a work surface and form a well in the centre. Add eggs to the well and, using a fork, start mixing into the edges of the well until the batter becomes too thick for the fork. Use your hands to mix flour and eggs thoroughly.|
|02||Knead pasta, adding extra sprinklings of flour if necessary, until firm and elastic, quite dry and not crumbly (5-10 minutes). Cover with plastic wrap and rest at room temperature for 30 minutes.|
|03||Working with one piece of dough, no bigger than your fingernail, at a time, and using a flour-dusted 6mm-diameter piece of wooden dowel, roll out to a rectangular shape about 5cm in length.|
|04||Wrap the dough piece lengthways around the flour-dusted dowel, pinching the edges to seal. Using a rolling technique and holding your hands at the ends of the dowel, roll the dowel forwards and backwards to create a wide cylindrical shape that’s about double the width of the dowel.|
|05||Dust a little extra flour onto the dowel to prevent the pasta from sticking and roll the pasta so it doubles back on itself, creating a pleat, then press down to gently seal. Carefully slide off the dowel.|
|06||Twist the ends in opposite directions to create a slight ‘S’ shape in the pasta and place onto a lightly floured tray. Repeat with remaining pasta.|
Note This recipe makes about 450gm of pasta.