Updated: Jan 7
220g flour (t45) (00)
50g fine semolina (optional you can just replace it with 50g of flour)
1 egg yolk
Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time until everything is combined.
Knead the pieces of dough together keep persevering and do not worry it will all come together till you have one big, smooth lump of dough!
This can be done in a RoboCup/food processor if you’ve got one by putting everything in, whiz it up until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.
(However, I much prefer the old fashioned way it somehow tastes better)
Knead well for at least 7mins. This stage is super important as this is where you stretch the gluten and make the pasta smooth, stretchy so it will not break, and when cooked it will have a much better texture springy and al dente.
This part is quite hard work but it's not complicated just push the dough with your hands onto a work surface squashing it, reshaping it, pulling it, stretching it, squashing it again, and repeat.
You’ll know when to stop when your pasta starts to feel smooth and silky instead of rough and floury
Now wrap the ball of pasta in cling film and put it in the fridge to rest for at least half an hour before you use but you can leave it up to 12 hours if you like.
Make sure the cling film covers it well or it will dry out and go crusty round the edges (then you will have lumpy pasta and it will be painful to roll out, not good).
How to roll your pasta:
First of all, if you haven't got a pasta machine no worries you can do it by hand, but I defiantly recommend getting one.
It's a really great way to impress guests, they will not believe it when you get your pasta machine out and start rolling your own pasta, they will think you're a cooking god. haha.
There are many makes out there, my favorite is Marcato Atlas 150 Pasta Maker / Classic
Make sure to get the one with the linguine and tagliatelle attachment already with it as these are super important, if not then you can always get them separately.
Without pasta machine:
When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!
With pasta machine:
Firstly make sure it's clamped firmly to a clean work surface before you start, a table is usually the best thing as you will need to get the clamp underneath it (use the longest available work surface you have). Clear all cluttered out of the way and sterilize. It won't take a minute and starting with a clear space to work in will make things much easier.
Dust your work surface with some ‘00’ flour, take a lump of pasta dough the size of a medium orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. This is important as you are working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference, It'll be silky smooth.
Now it's time to roll the dough out properly, working it through the settings on the machine, from the widest down to around to 2nd or 3erd from its narrowest setting usually no.7 on the pasta machine. Lightly dust both sides of the pasta with a little flour every time you run it through.
Now you're ready to make all sorts of awesome pasta.
Whether you're rolling by hand or by machine you'll need to know when to stop.
If you're making pasta like tagliatelle, linguini, or lasagne you'll need to roll the pasta down to between the thickness playing card.
If you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it slightly thinner, but not so thin that it will be too hard to work with and split.
Once you've rolled your pasta out to the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
For lasagne your ready to go just cut it into rectangles
For tagliatelle or linguini either roll the strip of pasta up and cut it with a knife into the correct strips (see right) or put it through the machine with the tagliatelle or linguini cutter (see above).
For the stuffed pasta you are now ready to follow whichever recipe you wish, plus there will be more recipes coming soon.
Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏
If you have any queries or any questions please do not hesitate to contact me.
email@example.com I will be happy to help,