Today, inspired by my mum’s description of the pasta she ate at an Italian cookery demonstration, I decided to try out the recipe for dinner. This was going to be my second attempt at making pasta from scratch. Last year I tried my hand at making tagliatelle, but as I was too lazy to get out my unused and rather dusty pasta machine, I rolled out the dough with a rolling pin as thin as my patience would let me, and then cut the dough into strips with a knife. The result were very rustic tagliatelle, which I hadn’t felt like recreating since.
But today I did get out the pasta machine, and lo and behold, I managed to make beautifully thin and even – and very tasty – tagliatelle. So now I’m a convert to the pasta machine and homemade pasta! Will I still buy pasta? Yup. But for weekends or special occasions I will definitely blow the dust off the pasta machine again.
The recipe – serves 2 hungry people:
250g Italian 00 flour
6 egg yolks
1 tbsp olive oil
pinch of salt
Mix all the ingredients together and knead to form a soft and uniform dough. If you don’t have Italian 00 flour to hand and instead use e.g. stoneground plain flour like I did, you will most likely need to add a lot more liquid. I added quite a bit more olive oil, water, and a whole egg. Put the dough in an airtight container, or wrap in cling film, and leave in the fridge for an hour. Roll out the dough into thin sheets (thinness depends on personal preference) and cut into strips, or triangles, or whatever shape pleases you. Boil in salted water for 2-3 minutes, or until al dente.
You’ll be left with 6 egg whites, which you could use to make a huge batch of macarons, or maybe relax after the meal with an egg white facial mask.
Homemade pasta with wild garlic, spring onions and cherry tomatoes: