Whether you want fresh lasagna sheets, filled ravioli bundles of happiness, or oodles of tagliatelle to use as a vessel for delicious homemade pesto, home rolled pasta is so simple, can live in the freezer for when you need it in a rush, and is utterly delicious!
This recipe makes a huge batch, probably enough for around six hunger people wanting pasta as a main dish. I’ve used one batch to make: lasagna sheets for one large lasagna, tagliatelle for three, and farfalle for two, so unless you’re starving, plan on freezing some of the excess, or downsize the measurements.
600g 00 white or wholewheat flour
- Tip all your flour out onto your kitchen work surface, and make into a large well before cracking your eggs into the centre
- Break the eggs and mix them together until smooth, then using your fingers, slowly work the eggs into the flour, bringing it together to make a large ball or rather rough dough
- Once in a ball, knead and work the dough for as long as it needs to get it smooth and stretchy – this will take some time, and there’s no cheats for this sadly. Just good old fashioned elbow grease!
- Wrap your smooth bowl of dough tightly in cling film and chill in the fridge for around half hour
- Once suitably chilled, begin to work with small balls of the dough at a time. I normally take a lump the size of an apple and leave the rest wrapped safely in the fridge in the meantime
- Lightly dust the work surface with 00 flour, and then shape the dough into a rough rectangle. If you don’t have a pasta machine, get rolling. If you do, set it to the widest setting, and pass the dough through the machine. After each roll, fold the dough in half, and pass it through again. Continue this five or six times. Once the dough is smooth and shiny, begin to reduce the width setting on the pasta machine, and pass the dough through each setting once. Once you have completed the finest setting, then you can shape the dough as needed for your recipe
- For filled pasta, you will want to cook these pretty much as soon as you have prepared them. For anything plainer, like lasagna sheets for tagliatelle, this can be wrapped in cling film and frozen. When needed, you can then just take it straight from the freezer to be included in recipes
Fun ways to jazz up normal pasta to make it a little bit more special can be as simple as adding an additional ingredient to the mixture at stage 2 (add to the eggs before combining into the flour):
- Frozen spinach, defrosted, chopped and dried with paper towels
- Saffron infused into water and added with the eggs
- Chopped basil will add colour and a great flavour for tomato based sauces
- Cracked black pepper to add kick when served with creamier sauces