Pasta made from scratch is not just for old Italian grandmothers. Anyone can do it, it just requires a lot of elbow grease and 00 flour. The thing pasta does not require is time. Kneading takes only 5 minutes and there’s only 2 ingredients- it could not be more simple.
Chef tip: I love my Imperia Double Cutter Pasta Machine because if you are going to buy kitchen equipment for pasta making it ought to be Italian.
2 cups of 00 flour (you can find this at an Italian deli or at Carluccio’s)
3 large eggs
1. Make sure your kitchen counter is squeaky clean before you begin making the dough
2. Sift the flour onto the counter and make a deep well in the centre of it
3. Crack the 3 eggs into the well before whisking them with a fork. Slowly incorporate the flour while the eggs are being whisked until the two ingredients make a firm dough
4. Now this is where the elbow grease comes in, knead the dough for 5 minutes until you get the window pane effect. The what? Hold a small piece of your pasta dough with two fingers and slowly pull it apart. If the dough slowly stretches without breaking in the centre then you have kneaded it for long enough. (If you find your dough too dry add a few drops of water, if you find it too wet add a pinch more flour)
5. When the dough is well kneaded double wrap it in cling film before leaving it to rest for 30 minutes at room temperature.
6. Fasten your pasta machine onto a stable surface before adjusting the dial on your rolling attachment to the widest setting. Once the pasta machine is ready, slowly pass all your pasta dough through the machine before folding the dough and rolling it again.
7. Repeat rolling and folding the dough 4 times on the widest setting before lowering the machine setting down one number. Continue to roll, fold and lower the setting until the pasta dough is 2 mm thick.
8. Change the pasta machine attachment to fettuccine so that it will create long strands of ready to eat pasta. While the pasta is waiting to be cooked make sure to generously coat the freshly cut dough in 00 flour.