Pasta is one of those things that looks like it’ll be incredibly difficult to make. However, to make fresh, authentic and delicious pasta, it couldn’t be easier. During lockdown we did a little cookery session with some friends (virtually of course) and learned how to make it. Although it entails a little fuss and mess, you’ll marvel at how simple it is and may not buy dried again (well, it’s always helpful to have some on hand).
- 100g pasta flour (00 flour)
- 1 egg
How to make pasta
- Measure out the pasta flour into a bowl or board, creating a well in the centre.
- Crack your egg into the well.
- Using a fork, gather the flour into the egg, from the outside in, a little at a time, until well mixed.
- Once mixed, transfer to a board (if not using a board already) and knead until formed into a dough.
- Once formed, continue to pull, squish and pound the dough (kneading), until the dough becomes smooth and silky- this is to activate the gluten for an authentic Italian pasta. It’ll take approx. 10 minutes to get it to the right form.
- Wrap in clingfilm and rest in the fridge for approx. 30 minutes (plenty of time to prepare your other ingredients for your meal, even make your own sauce!).
- Return to the dough, kneading it over several more times before dusting your surface with flour and rolling your dough to a thickness of 1cm (approx.).
- Using a knife, cut the dough into strands for spaghetti or make it wider for tagliatelle.
How to cook homemade pasta
- Bring a large pan of salty water to the boil- as the Italians say, “salty like the Mediterranean” and a drop of olive oil.
- Drop the pasta strands into the boiling water and, using a fork, separate the strands.
- Bring to the boil again and then reduce the heat to a simmer for 3-5 minutes, until it floats.
- Drain and serve as you like.