Fresh Pasta Dough
Fresh Pasta is far superior to the dried variety and well worth a try, its surprisingly easy to make and great for ravioli or cannelloni.
Preparation time: 20 minutes or so Quantity: Serves 2 persons or 4 starter portions Cooking time: 5 - 12 minutes
Ingredients
170g/ 6 oz strong flour or plain flour
2 whole eggs or 4 egg yolks - large
¼ teaspoon salt
1 teaspoon olive oil
extra flour to roll
Method
- Sieve flour onto a clean surface, make a well in the center
- Add all other ingredients
- Using your hands incorporate to a smooth dough ball
- Kneed for about 3-4 minutes
- Cover with cling film
- Rest in a fridge for 20 minutes
- Pass through the pasta machine or roll out by hand / rolling pin several times to loose the elasticity
- Leave on a floured bench until needed or dry out to cook another day
- Pasta dough will last in the fridge for a few days if covered
- Always cook pasta in a large pan with plenty of boiling, salted water and a dash of olive oil
- Fresh pasta cooks in 5-6 minutes
- Dried pasta takes between 8 –12 minutes