Home-made Fresh Pasta
With Jane and Charlie in the Garden - September 2012
Ingredients: 350 grams Italian soft wheat flour (known as type '00'), two large egg yokes, olive oil, salt, 3 large eggs (beaten), plain flour,
1. On a worktop mix with your hands the flour, the egg yokes, a dash of olive oil, and a good pinch of salt, until you have a tacky dough. Now add two or three whole beaten eggs and continue kneading until you have a smooth, pliable dough.
2. Cover and leave to rest for a good half hour. Then roll it out on a floured surface and cut it to the required size. This is where the pasta machine comes in handy, because hand cutting and hand rolling are labour intensive.
3. You can flavour the pasta with tomato puree, spinach puree or squid ink, which not only flavours the pasta but gives a pleasing choice of colours.
(Taken from Floyd on Italy. Published by Pengiun Books. Maybe the most used cook book in the house).
See Meatballs, Tagliatelle with scallops and beans, Ragu Bolognese