Fresh Pasta

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Ingredients (per person):

Main Ingredients:

  • 1 egg plus water to total 50g
  • 50g soft-wheat "00" flour
  • 50g durum wheat flour (semolina)

Utensils:

  • Atlas 150 pasta maker

Thicknesses:

  • Spaghetti: 4
  • Ravioli: 5-6
  • Fettuccine: 6
  • Reginette: 6
  • Lasagne Sheets: 6
  • Tagliolini: 7

Instructions

Prepare (2h):

  1. Take eggs out the fridge 2h before making the pasta

Instructions (40min):

  1. Put both flours into a bowl, crack eggs in the middle and mix with a fork
  2. Knead the dough with your hands until it is completely smooth and consistent (The dough shouldn't stick to your fingers once mixed, if it does, add more flour, if it's really dry add a tiny bit of water)
  3. Take the dough out the bowl, but onto a lighly floured table top and roll slightly
  4. Cutt off a small chunk with a knife and wrap the rest in cling film so it doesn't dry out
  5. Flatten slightly and add a bit of flour to both sides
  6. Feed the piece into the Atlas 150 machine on setting 0
  7. Fold the piece in half, flour lightly and feed through the machine, repeat totalling 5 times
  8. Change the machine setting to 1 and feed the dough through, repeat up until desired thickness
  9. Cut into roughly 25cm lengths and feed through the desired pasta cutter
  10. Repeat for the remaining dough

Cooking (4m):

  1. Put pasta into salted boiling water for 4 minutes