Delicious UK - (05)May 2020

Classiceggpastadough

SERVES4 (MAKESABOUT500G).HANDS-ON

TIME 1 HOUR, PLUS RESTING

KNOW-

HOW

ltalian‘00’(ordoppiozero)

flourhasbeenmilledtoa

super-fineconsistencyforsoft,

smoothpasta.Thisflourisalsogreat

for baking and breadmaking.

YOUWILLNEED:

• 300gItalian ‘00’ flour, plus extra to
  dust


• 3 mediumfree-range eggs


• 2 tbspoliveoil


• Semolina flour for dusting (optional)

1 Sifttheflourwitha goodpinchofsalt

ontoa cleanworksurfaceina mound.

Makea largewellinthecentreusing

thebaseofthesieve.Cracktheeggsinto

ajugwiththeoil,whisktocombine,

thenpourthemixtureintothewell.

2 Withyourfingers,gradually

incorporatetheflourintothebeaten

eggmixture.Makecircularstirring

motionsandbringincreasingamounts

offlourintothecentreofthemound.

Whenthedoughhascometogetherand

hasa goodtextureit’sready,so you

maynotneedalltheflour.

3 Oncetheflourhasbeenincorporated,

kneadthedoughasif you’remaking

bread– it needstobesmoothandsilky,

andspringbacktothetouch.If the

doughistoodryandcracksstartto

appear,add1-2tbspwaterandknead

fora bitlonger.If thedoughistoowet

andsticky,adda littleflour.Wrapwell

inclingfilm,thenchillfor 30 minutes.

4 Oncethedoughhasrestedyoucan

rollit,byhandorwitha pastamachine.

Forbothmethods,firstcutthedough

intoquarters,thenroll/runthroughthe

machinepiecebypiece.Wraptherest

tightly in cling film to keep it moist.

Onceit’srolled,cutintoribbons,as

thicklyasyoulike.Orusetomake other

easy shapes such as ravioli.

ROLLINGBYHAND

Workinbatches(seestep4)oryou’ll

soonrunoutofworktop.Ona lightly

flouredsurfaceusinga thinrollingpin,

roll out the dough as thinly as you can.

ROLLINGUSINGA PASTAMACHINE

Workinbatches(seestep4).Setthe

pastamachinetoitswidestsetting,

thenflattenandshapethedoughinto

arectangle(makingsureit willfit

widthwaysthroughtherollers).If the

doughseemsa littlewet,flourit lightly.

Carefully pass the dough through the

rollers,thenfoldinhalf,endtoend.

Repeat2-3times,foldingandpassing

thedoughthroughtherollerseach

time.If thedoughissticking,sprinkle

themachineandworksurface with

alittlesemolinaflour.

Oncethedoughhasgonethroughthe

widestsetting2-3times,narrowthe

settingbya notch,thencontinuetowind

thepastathrough,withoutfoldingthe

doug.Thedoughwillgetlongerand

thinner.Carryonrollingthedough

through,narrowingtherollersby

a notcheachtime,untilthepasta is

translucentandverylong.

PERSERVING388kcals,11.5gfat

(2.3gsaturated),13.2gprotein,57.8g

carbs (1.1g sugar), 0.2g salt, 3.3g fibre

STEP BY STEP

How to make pasta from scratch

Whether you’ve run out of shop-bought pasta or just fancy having a go, you need only four ingredients and a little time

1 2

3 4

PASTA PHOTOGRAPHS: LAUREN MCLEAN

136 deliciousmagazine.co.uk