Rustichella casarecci

AT A GLANCE

  • Serves 8 people

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. 

  • 300 gm pasta flour
  • 3 eggs, lightly beaten
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.

Topics:

AUTUMN, PASTA, ITALIAN, MAIN, EGGS, MASTERCLASS

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES AND LISA FEATHERBY

FEATURED IN

May 2008

May 2008

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