Pasta in one form or another is always a feature on our menus. It can be a dish in itself, a garnish or an element that lifts a dish to a new level. Fun to make, fresh egg pasta is simple and quick especially with the aid of a food processor and a pasta machine. It’s all about top quality eggs and flour!
What you’ll need
200g type “00” pasta flour
7g fine ground Maldon sea salt
5g olive oil
1 whole large free range egg, plus 115g of yolks (approx. 4 yolks)
Let’s get cooking
Sift the flour and salt into the bowl of a food processor. Whisk the egg and yolks with the olive oil.
Start the motor running on the processor and pour in the egg mix gradually. Scrape out all of the egg with a rubber spatula. Pulse the mix until a fine breadcrumb texture is achieved. Squeeze a small quantity of the dough together to check the consistency. You want a firm dough that is pliable and can be squashed between the fingers but is not overly soft or sticky. Tip the dough out onto a clean work surface, knead together and then oil lightly. Wrap in cling film and rest in the fridge for 30 min.
Roll out using a pasta machine and then cut to the desired shape. Part of the secret is folding and turning the dough at the thickest setting until the pasta is silky smooth. Only then do you want to adjust the setting and start thinning the pasta down. All pasta machines vary but I use a pasta attachment on my Kitchen Aid mixer. Setting number 4 is about right for spaghetti but just experiment a little.
For a really simple supper, cook 75g of fresh tagliatelli per person in boiling salted water. Drain the pasta, retaining some of the cooking water. Return the pasta to the pan and add 2 generous dessertspoon of pesto and 1 of creme fraiche per portion. Add a little of the pasta water to thin down the sauce and season with salt, fresh ground black pepper and your best olive oil. Serve with Parmesan shavings and maybe a tomato and rocket salad.
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