Homemade Pasta

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5 large eggs

400g Tipo “00” flour 

½ tsp salt

Semolina flour/Extra “00” flour (for drying)

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Break 2 eggs and 3 egg yolks into a measuring jug. Check it measures to 200ml, if below top up with cold water.

Place the flour and salt in a mixing bowl and gradually add in the egg mixture, beating all the time. The dough should come together, if it’s still crumbly add an extra egg yolk or 1 tbsp of water at a time until it forms a solid firm dough, if it’s sloppy add more flour. 

Knead the dough for 10 minutes, then leave it to rest in an oiled bowl and cover with oiled cling film for 30 minutes.

Divide the dough into 4 even pieces before either putting them through a pasta machine or hand rolling it out.

This pasta takes no time at all to cook (max 3 minutes), make sure your boiling water is well salted and given a good glug of olive oil.

If you are putting the dough through a pasta machine, pass one piece of dough through the first width level 5-7 times, folding in half every time before repeating. Then pass the dough through levels two onward once only, no need to fold in between. Cover pasta with semolina/more “00” flour to stop it sticking.

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