Once you've tried homemade pasta, it will half your usage of packet pasta. So different, a real genuine taste and texture ... this is how pasta is meant to be.
300g / 11 oz / 2 ¾ cups of Italian Tipo 00 flour or white bread flour
5ml / 1 tsp salt
3 eggs, beaten
Put the flour and salt in a food processor fitted with the metal blade. Pour in one egg, cover and pulse to mix on medium speed. Add the remaining eggs through the feeder tube and mix briefly to form a dough.
Mound the flour on a work surface, make a well in the centre and add the eggs and salt. /mix with your hands or a fork, gradually incorporating the surrounding flour until a rough dough forms.
Continued both methods ..
Knead the dough on a clean surface for 5 minutes if you are shaping in a pasta machine; or 10 minutes if shaping by hand.
The dough should be very smooth and elastic. Wrap it in clear film and let it rest for 15-20 minutes before rolling it and cutting it into shapes.
Remember it won't need quite as long as dry packet pasta to cook.
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