How to master the pasta

Make your own fresh pasta with our step-by-step guide

Nadia - - CONTENTS -

Fresh pasta is far eas­ier and quicker to make than many think. It takes just five in­gre­di­ents and 20 min­utes to get a batch of pasta ready for the pot, fol­low­ing our sim­ple recipe be­low; and al­though a pasta ma­chine is fun, a rolling pin and a knife will do just as well. Then just add your favourite flavours or turn the page for our creamy sauces and plump-tious ravi­oli.

Clas­sic pasta

Ready in 25 min­utes | Serves 4 | DF

2½ cups plain flour 3 large (size 7) eggs ½ tsp salt 1 Tbsp olive oil 1 Tbsp wa­ter 1

Place the flour in a large bowl and make a well in the cen­tre. Crack the eggs into the well and add the salt, then the oil and wa­ter.


Gen­tly swirl the eggs around to break them up (you can use your hands or a wooden spoon) then slowly in­cor­po­rate the flour from around the edges. Con­tinue un­til the mix­ture forms a soft ball of dough. Trans­fer to a clean sur­face, sprin­kle with a lit­tle flour and knead dough for

4-5 min­utes un­til elas­tic and smooth.


Roll out the pasta into thin sheets us­ing a pasta ma­chine or a rolling pin. Cut pasta into de­sired shapes with a knife.


Cook pasta in plenty of boil­ing, salted wa­ter for 3-4 min­utes un­til ten­der. Drain and toss with olive oil. Serve with your favourite sauce.





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