Equipment
- pasta making machine (but you can roll the pasta thinly with a rolling pin)
Ingredients
- 500 g
pasta flour (00 flour)
- 6 eggs
- pinch of salt
- 3 tbsp olive oil
- 1/2 tsp turmeric (optional)
Instructions
- STEP 1: Sieve the flour and salt onto a large, clean work surface and create a mound with a well in the middle STEP 2: Pour in the eggs. Mix slowly (with clean hands) to create a dough Note: Step 1 & 2 can be done in a food processor and pulse until a crumbly texture, then move to Step 3
- STEP 3: Knead for 5–10 minutes until it becomes smooth and elastic then form into a ball, wrap tightly in cling film and rest in the fridge for approx. 30 mins (or longer) Note: instead of hand kneading, you can transfer the dough into a mixer with a dough hook and knead with that (I do this step instead of hand kneading)
- STEP 4: Unwrap the dough and cut it into smaller portions (so it’s easier to work with) then dust with flour when you work with it STEP 5: Take a piece and flatten it between your hands until it’s the thickness of a pound coin and the width of the machine or a bit less Feed it through a pasta machine on the widest setting. Fold the dough in half and pass it through the machine again until the dough is smooth.
- STEP 6: Now, gradually decrease the setting on the pasta machine, rolling the dough on each setting. You want it thin but not so thin you can see through it (this can take a little practise)