Homemade pasta

Homemade pasta

By
From
Nuovo Mondo
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g ‘00’ flour
6 free-range eggs, lightly beaten

Method

  1. Put the flour in a bowl and make a well in the centre. Slowly add the eggs into the well, stirring constantly with a fork. When combined, turn the mixture out onto a clean work surface and knead until it forms a smooth silky dough. Cover with a damp cloth and rest for 1 hour.
  2. Roll out the dough using a pasta machine to the desired thickness and cut into your desired style. (If you are making a filled pasta, such as ravioli or tortellini, add a little extra liquid before rolling – this can be achieved by adding another egg or a little water.)
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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