Fresh pasta

Fresh pasta

Pasta fresca

By
From
The Amalfi Coast
Makes
enough long pasta (such as tagliatelle) for 4 as a main course
Photographer
Helen Cathcart

The standard recipe for making fresh pasta is to use one egg for every 100 g of ‘00’ flour. In the south of Italy many add a little salt for flavour, some add water for elasticity or economy and some add olive oil to stop the pasta drying quickly. However, we mainly use only eggs and flour. We keep our own chickens, sometimes their eggs can be a little small, in which case a splash of water makes up the difference in size to obtain the perfect ratio.

Ingredients

Quantity Ingredient
200g ‘00’ flour, plus a little extra if neccessary
2 medium free-range eggs, preferably corn-fed for colour
pinch salt

Method

  1. Tip the flour into a bowl, make a well in the centre and crack the eggs into it. Using a table knife, gradually mix the eggs and flour, starting in the centre and working your way outwards. Keep mixing until you have a thick paste, then use the fingertips of one hand to incorporate the rest of the flour until a ball of dough forms. Remove the dough from the bowl and put it on a floured surface.
  2. Knead the dough by stretching and rolling it, adding a little more flour until it stops sticking to the palm of your hand, adding a little more flour if necessary. It should form a soŠ but firm ball that bounces back to the touch when prodded. It should be all one colour if well-blended, not yellow and white. If the dough becomes too dry, return it to the bowl and add a drop or two of water. Knead it again or use a food processor to blend together.
  3. Wrap the dough in clingfilm and leave it to rest for 20 minutes or up to a day in the fridge. It is now ready to go through a pasta machine or to be rolled by hand.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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