A beginners guide to making fresh pasta

If you don’t enjoy spending a lot of time in the kitchen then this probably isn’t the post for you. I won’t judge, stick with the packaged pasta it’s easier and quicker and probably cheaper! I’m really not selling this am I…

However, if you like the idea of being able to whip up a few portions of fresh pasta at the weekend or you enjoy a bit of a cooking challenge then read on! We’re gonna show you, hopefully, how to successfully make fresh pasta on your first try.

Equipment

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You’re gonna wanna have one of these bad boys otherwise it’s gonna be too much work and (probably) not worth the hassle. I got this one for Josh for Christmas from Lakeland and you can find it here. You’ll also need a rolling pin and a pair of scissors and that’s about it!

Ingredients

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So Josh went a bit overboard and made enough dough for 6 single portions of pasta, so that is how many servings the ingredients reflect. You can either half or third them, or you can do what we did and freeze two thirds of the dough for another time!

  • 420g “00” flour
  • 3 whole eggs
  • 6 egg yolks
  • A pinch of salt

Method 

Add the pinch of salt to the flour, mix it up well and then pour the flour onto a clean surface and create a well in the middle.

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Then crack your three eggs and the egg yolks into the middle of the well. Take a finger or two and slowly stir the eggs incorporating a little flour at a time until it starts to form a doughy texture.

 

Once the dough has formed knead for 10 minutes, if it feels to dry don’t add any water unless it literally cannot hold together. Then wrap in cling film, make sure it’s totally covered so the dough doesn’t dry out and put it in the fridge for 30 minutes. If you’re pushed for time you can just do this for 15 minutes, but if you have a lot of time to spare you’ll get the best results resting for 3 hours. It really doesn’t make too much difference though.

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So now you’re ready to put your pasta machine to work, the fun bit! Before rolling out, we measured three portions out and chucked two in the freezer in cling film for another day. Roll the dough out so it’s just thin enough to feed through the machine.

 

Start on your widest setting (this is 1 on our machine) and feed through, then move down one setting (2) and feed through again. Do this 5 times, rolling out into a manageable shape between each round. After doing this you’ll probably need to grab the scissors and cut the dough in half because it will be too long to hold. Don’t worry! You’re nearly there. Give yourself a quick pat on the back.

Once you’ve done all this, dial back the machine to it’s widest setting and then feed the dough through each setting from the widest to the most narrow. We don’t actually go all the way to 10 on our machine as it becomes too thin, and tend to stop at 6-7, so just work through until you feel it’s as thin as spaghetti! Repeat this process with the remaining dough from earlier.

 

Now move onto the spaghetti or tagliatelle attachment and feed the dough through. Hang the pasta somewhere convenient (we use our knife rack) and leave to dry a little for about 15 minutes.

 

And there you have it, hopefully you have some fresh pasta! Pop the pasta in a pan of boiling water for about 5 minutes or if you’re not going to use it immediately bag it up in freezer bags and pop in the fridge and it should keep for 3 days.

Will you give making your own fresh pasta a go? Or do you do this regularly and have any tips? Let us know!

 

 

 

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