Fresh Pasta

Fresh pasta is simple enough to make, and worth the elbow grease and time. I'm no purist, whether you use pasta flour or plain flour is up to you. Also, depending on the humidity, you might have to add more flour or a little water to get the consistency right.


(Makes about 500g pasta)


2 1/2 cups plain flour (or '00' flour)
2 eggs
5 egg yolks
Pinch of Salt


Extra flour for dusting


Pasta Machine


1. Sift flour and salt and create a well in the centre to hold whisked eggs and yolks (make sure they're at room temp.)
2. Begin incorporating flour into egg mixture until it forms a dough (just use your fingers for this). 
Once you can insert a clean, dry finger into the dough, and it comes out clean, it's the right consistency.
If the mixture is not coming together, wet you hands and continue to work dough. Repeat this until it comes together and forms a ball. 
If the dough is sticky then add a little more flour.
3. Turn onto lightly floured surface and work the dough for about 10mins, until it's smooth and elastic. This is a necessity to pasta making as it develops the gluten in the flour, resulting in a smooth texture.
4. Divide dough into 8 even pieces and cover in cling wrap. Allow to rest for about 10-15mins.
5. Only work with one ball at a time, to prevent dough drying out. Flatten into a rectangle shape and lightly dust with flour. Run through pasta machine, until between 1 to 2mm thick. Cut into desired strip thickness, leave in whole sheets for lasagne, or fill for ravioli. Cook immediately in salted boiling water until al dente (doesn't take long at all, just keep testing it).

-||-

The first time I tried to make fresh pasta it was a disaster. But I didn't let that stop me trying again, and by the 3rd attempt I had it down pat. In fact, this is great for procrastinating.

I know store-bought pasta is incredibly convenient and cheap these days, but there's something so satisfying about making it from scratch. And it freezes really well, just boil it frozen or it turns to mush.