About this recipe:Haven't got a pasta machine but still want to try homemade pasta? This is the recipe for you! All you need is flour, eggs, salt and a rolling pin. And, of course, some time to have fun!
Makes: 450 g fresh pasta, serves 4 to 5
275g '00' or plain flour, plus extra for dusting
3 large eggs
1 pinch salt
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Method Prep:20min › Cook:3min › Extra time:30min › Ready in:53min
To make the pasta dough:
Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt.
With a fork, gently beat the eggs and incorporate the surrounding flour. Gradually, the flour and the eggs will mix, creating a runny batter.
With a scraper, take the remaining flour and bring towards the centre, incorporating it into the batter. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. If the dough is too stiff, add water, 1 tablespoon at a time, as needed.
When the mixture forms a ball, start kneading with your hands. Flatten the ball, stretch and fold from the top towards the centre; turn 45 degrees and repeat. Knead for about 10 minutes until you get a smooth and soft dough.
Shape into a ball, place in a bowl and cover with cling film. Chill in the fridge for 30 minutes to 1 hour.
To create pasta shapes:
Divide the dough into 3 equal portions. Take the first one, flatten it a bit and roll with a rolling pin on a floured work surface 5 to 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same way, till the dough reaches a consistent thickness, about 2mm thick.
Cut the dough into a manageable sheet, if needed. Flour generously, then roll up loosely into a cylinder.
To make tagliolini: Slice the cylinder into 3mm portions. Once cut, quickly unroll the strips and toss generously in flour. Let air dry 30 minutes before cooking.
To make tagliatelle: Slice the cylinder into 7mm portions. Once cut, quickly unroll the strips and toss generously in flour. Let air dry 30 minutes before cooking.
To make pappardelle: Slice the cylinder into 2.5cm portions. Once cut, quickly unroll the strips and toss generously in flour. Let air dry 30 minutes before cooking.
To cook the pasta:
Regardless of which pasta shape you made, follow this method: bring a large pan of salted water to the boil. Once boiling, drop in the pasta and cook for 3 to 5 minutes, or until al dente.
Air dry the pasta overnight, dusting with more flour if still wet. Once completely dry it will become stiff. Store in a paper bag and use within a couple of days.