How to make pasta

PADDY PASTA

 

If you have a little extra time and fancy some of the proper stuff, fresh pasta can’t be beaten for a touch of luxury at dinnertime.

Once they notice the pasta maker is out of the kitchen cupboard and dusted down, the kids will be keen to help too.  This means that a potentially messy job is likely to get messier but look on the bright side, you’ll be making some fun memories.  I’ll guarantee the pasta making is something they’ll remember when they’re grown!

 

Making fresh pasta dough calls only for two main ingredients, flour and eggs.  You can purchase special flour called “00” (that’s two zero’s, not as in  “ooh!) which is very soft and finely ground and particularly suited for making pasta and pizza bases.

You will need one egg to every 100g of flour, so if you want to make 400g of fresh pasta you’ll be using four eggs.

Place the flour in a bowl with a little salt and make a well in the centre.  Add the eggs, then use your fingers to mix the eggs in thoroughly, combining it all together until you form a dough.

Dust the worktop with some “00” flour and transfer the pasta dough onto it.  Knead the dough until it becomes soft and smooth, then wrap in clingfilm and place in the fridge for thirty minutes to rest.

Once rested, remove the pasta dough from the fridge and knead lightly for a few seconds.  Take a section of the pasta dough and run it through the pasta maker three or four times, gradually decreasing the setting until the pasta reaches your desired thickness.  Once you’ve made your sheets of pasta you can use the cutters to create fettucine, tagliatelle or spaghetti.

When it comes to cooking your fresh pasta it should only take three to four minutes in a pan of boiling water.

Simple really, isn’t it?!


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