Jamie Oliver's Pasta Dough Recipe #56671
Making pasta will never be as cheap as buying the dried stuff but it is a lot of fun and very satisfying to eat a plate that you've created from scratch. It tastes great too and kids love shaping the pasta!
by Sackville
35 min | 30 min prep
SERVES 4
- 500 g strong white flour
- 3 large free range eggs
- 8 egg yolks
- Place the flour on a clean surface.
- Make a well in the centre and add the eggs and yolks.
- Use a fork to break up the eggs, then start bringing in the flour.
- Stir with the fork until you have a dough which is easily workable with your hands.
- Knead well until it becomes smooth, silky and elastic and the surface is clean.
- Wrap the dough in cling film and let it rest in the fridge for a while.
- When you are ready to shape the pasta, break the dough into four pieces.
- Take one ball at a time, flatten it with your hand and run it through the thickest setting on your pasta machine.
- Fold in half and repeat this several times.
- Start narrowing down the settings, dusting the dough with flour each time you run it through, stopping when the sheet is 1-2mm thick.
- You can also use a rolling pin but it will take longer than if you have a pasta machine.
- When you have a thin sheet, shape as desired.
- To cook, drop the pasta into boiling water and cook just until al dente-- no more than five minutes and perhaps as little as two minutes, depending on the thickness of the pasta.
- Store any extra in the fridge for up to half a day or you can dry it and store in airtight containers.
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5 stars