Homemade pasta!

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Monday last week was a historic day. It was the day when I finally made my own pasta.

I used a recipe from Simply Italian, a series that really inspired me to try it. Michaela in the show just make it seem so easy. And it was!

I will definitely make use of my handsome pasta maker on a regular basis. There are so many things I would like to try.

But for that first time last Monday, I stuck to what I knew; the amazing tagliatelle with browned butter, truffle oil and heaps of grated parmesan.

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Homemade pasta, basic recipe

This is just a basic recipe that you can double, quadruple etcetera depending on how much you want to make.

100 g 00 flour

1egg

polenta

Pour the flour into a bowl or place in a heap on a surface. Make a dent in the flour and crack the egg. Combine with your hands or a wooden fork and knead into an elastic dough. If it is too crumbly, add 1 tsp olive oil, if too sticky add some more flour. Shape into a ball, wrap with cling and leave to rest for 30 minutes. 

Divide the dough into three pieces and flatted. While working with one, make sure the other two are covered with cling as not to dry out. Run the dough piece through the pasta machine, 3 times on the widest setting, then 1-2 times per setting as working your way down to the thickness you prefer. Repeat with the other dough pieces and cut into tagliatelle using the machine. Place on a plate and sprinkle with polenta (to stop them sticking to each other) and leave to uncovered to dry for 5 minutes. Bring a large pan of water to the boil and add salt. Add the pasta and let it cook for about a minute. When the strands surface they’re done. Drain and serve. 

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3 thoughts on “Homemade pasta!

  1. The region in Italy that is best known for egg pasta is Emilia Romagna, of which Bologna is the capital. There are other regions that have an egg pasta tradition and each makes it differently. In Tuscany a little olive oil and salt is often added to the dough. In Liguria they use fewer eggs and add water. In Piedmont and the Veneto, a very rich pasta is made using predominantly egg yolks and very few whites. The egg pasta from Emilia Romagna is made simply with whole eggs and flour. My family is from Emilia Romagna, so perhaps I am biased, but I find this egg pasta the most satisfying.

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