|Preparation Time||20 minutes|
|Cooking Time||6-8 minutes|
|Standing/Marinating||30 + 30 minutes|
|200g basic flour||cold water|
|2 large eggs (Optional)||a few drops of olive oil|
- Place the flour on your work surface.
- Make a well in the centre and add water, stirring with a fork from inside to out slowly incorporating the flour
(If using eggs, add the eggs first and incorporate into the flour, using less water.)
- Continue drawing in the flour, adding the oil if using and very little bits of the water if necessary, until a firm dough ball results.
- Knead for 5 or 6 minutes till shiny and elastic.
- Cover in cling film and leave to rest for half an hour.
- Use as required, rolling out until fairly thing! Or follow guidelines for the pasta machine or roll more than you think you need to.
- Once cut to your requirements, dry pasta on a rail or chair back, or place on floured paper towel or tea towels. Leave to dry for a further 30 minutes if you have the time.
- Bring deep water to the boil, add salt and a few drops oil. Drop ready pasta in, in batches so the temperature does not drop. Bring back to the boil and once the pasta rises to the surface it should be al dente.
DO NOT OVER COOK AS IT WILL STICK TOGETHER.
- Remove with a slotted spoon or pour into a colander, drain well and use according to recipe.
- To make coloured flavoured pasta add the following with the eggs:
– A couple of teaspoons tomato pesto
– Half a cup cooked and finely chopped well squeezed spinach
– A couple of teaspoons Olive Pesto or garlic oil
- To make pretty fresh herb pasta, you need to roll the sheets extra thin and place tiny fresh leaves all over and cover with another very thing sheet and then put it through the machine to ensure adhesion before cutting.
- If cooking a lot of pasta, once drained toss through a little olive oil to prevent sticking.