- The Recipe:
- One and a half cups of flour (sifted finely)
- Make a well in the middle and add two large eggs (free range if possible)
- My friend uses his hands but I used a fork to gradually add the flour
- to the eggs and (if required only) add a small amount of water as my friend says
- maybe "the depth of 2 fingers in a glass!" I only needed to use a very small amount.
- Knead the dough until it is smooth and cover and let it rest for at least half an hour, but an hour is better.
- Clear a table or bench so you have lots of room and firmly attach your pasta cutter. Make sure you have a lot of clear space as I discovered when I covered everything in sight with flour and pasta including the cat. Put the dough through your pasta machine on the most open setting.
- Each time you put it through, lightly dust with flour and fold it over before you put it through again, several more times wouldn't hurt as it is like kneading the dough each time you put it through. If it becomes too wide, fold in half lengthwise so you get a nice long oblong.
- Keep adjusting the clicks to the finer setting and keep adding a fine dust of flour each time.
- You should end up with a fine, silky length of dough to feed through your chosen cutter.
- The pasta pictured came out fettucine size but my Imperia machine
also cuts spaghetti and noodle size and there are attachments for other settings. You can either cook it straight away or hand it to dry on a rack or clothes airer.
- If you don't have a pasta maker you will need to use a rolling pin ( my friend says "rolling stick") and keep rolling out until you have a fine silky dough and simply roll up and cut by hand.
Our friends frequently made all sorts of pasta, including ravioli and gnocchi by hand and I often saw it drying under a tea towel or cloth unless they were going to use it straight away.
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