Pasta Dough
Making fresh pasta is much easier with
the aid of a pasta machine, a great investment for pasta lovers.
Preparation time: 20 minutes, plus
resting
Makes 16 sheets
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250 g (8 oz) pasta flour or strong white
bread flour, plus extra for dusting
-
1 teaspoon salt
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2 eggs, plus 1 egg yolk
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1 tablespoon extra virgin olive oil, plus
extra for brushing
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1-2 tablespoons cold water
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Sift the flour and salt into a bowl, make
a well in the centre and gradually work in the eggs, egg yolk, oil and
enough water to form a soft dough.
-
Turn out on to a lightly floured surface
and knead for 5 minutes until the dough is smooth and elastic. Brush
with a little oil, cover and leave to rest for 30 minutes.
-
Divide the dough into 8 pieces. Take one
piece and pat into a flattish rectangle. With the pasta rolling machine
set at its widest setting, feed the dough through twice. Repeat the
process at each setting, feeding the sheet of dough through the rollers
lengthways, until the sheet is long and very thin. Cut the sheet in
half width ways and hang over a pole to dry for 5 minutes. Repeat with
the remaining pieces of dough to make 16 sheets of pasta.
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