Geoff Scott pasta
“It’s not hard,” says Geoff Scott
When I trained in the three-star Michelin kitchen of Milan’s Gualtiero Marchesi, my job was to hand make the fresh egg pasta each day: two types, plain and spinach. There was no food processor, all the ingredients were just tipped on to an old wooden work bench and away I went. My time in Italy was full of great experiences, but it was the pasta making I enjoyed the most. For those with a pasta machine at home, it’s time to dust it off and get rolling. These recipes can also be made without a machine; all you need is a rolling pin.
Fresh egg pasta
2 tsp olive oil ½ tsp salt
1 Whisk eggs with oil and salt.
2 For the time-saving method, place flour in a food processor with egg mix then blend until a dough starts to form. Tip out on to the bench and knead aggressively by hand until firm, smooth and slightly silky and elastic to the touch; add a little flour if too sticky. Divide in two, flatten dough as much as possible then wrap tightly in cling film and rest in the fridge for 30 minutes. For the handmade method, tip flour on the bench, make a well then pour in egg mix. Using clean hands work the flour into the eggs until a dough begins to form. Continue to knead as above.