Home-made Pasta You can make pasta without a machine; all you need is your rolling pin and a bit of patience.

Home-made Pasta

Makes: 4 portions.
Prepraration Time: 45 minutes.

Ingredients:

• 500g cake flour
• 5 extra large eggs
• 5ml salt

To make:

Step 1 - Pour the flour and salt onto a clean surface and make a hole in the middle. Crack the eggs open into the hole. You could beat the eggs lightly with a fork until the yolks and whites are mixed before working the flour evenly from the inside, until the eggs are no longer runny. Work the leftover flour over the mixture.

Step 1

Step 2 - Knead the dough until the flour and the eggs are mixed through; add more flour if needed. The dough should be moist but not sticky.
Knead until smooth but be careful not to overdo it. Divide the dough into 6 pieces. Work one piece with your fingers and the palm of your hands then wrap the rest of the dough in cling-wrap.

Step 2

Step 3 - Sprinkle the surface with flour and roll the dough out with a rolling pin until even and thin.

Step 3

Step 4

Step 4 - Cut off the edges on either side of the dough (which should now be circular) to form a rectangular shape.

Step 5 - Roll the dough around the rolling pin and pull the rolling pin out immediately.

Step 5Step 6

Step 6 - Using a very sharp knife, cut the rolled up pasta into strips for tagliatelle, roll the pasta open and hang it out to dry. A wooden dish rack works well for this – if you don’ t have one, a long dowel stick, which you can get at a hardware store, could also work. Then drape the strips over it and leave to dry (about 2-3 hours). If you’ re planning to eat the pasta immediately, sprinkle the strips with flour and roll it into little nests until you’ re ready to cook it.

Tips

• Use eggs at room temperature.
• To colour your pasta red, use the cooled water that beetroot has been cooked in, add it to the eggs and then the flour – you may need fewer eggs.
• Don’ t knead the dough on a cold surface such as marble; the warmth of your hands improves the elasticity and texture of the dough.
• The amount of the flour used can be changed according to the size of the eggs, the moisture in the air and the flour.
• Always keep dough you have not rolled out yet covered, as it dries out easily.
• It’ s important to roll the dough out evenly, to ensure that it also cooks evenly.
• While rolling out, the dough will spring back constantly so ask someone to hold the one side while you roll out the other.
• Cook 500g fresh pasta in 4 litres of salted, boiling water – it’ ll take about 3-4 minutes.
• Fresh pasta will last for about 3-4 days in an airtight container.