150g strong flour
150g plain flour
3 medium eggs
Pinch of salt
- Add all ingredients to the food processor and whizz for one minute until the mixture looks like cous cous, but forms a stiff and dryish dough when a little is squeezed between two fingers.
- If the mixture all binds into one mass of dough, add one teaspoon of flour and mix
to combine, repeating as necessary until it reaches the desired consistency. If the mixture is too dry, add one teaspoon of water and mix to combine, repeating as necessary until it reaches the desired consistency.
- Tip the contents of the mixer onto the counter and squeeze into a ball. Divide the mix into two portions and flatten between your hands before rolling through the pasta machine. (If you don’t have a pasta machine, you roll it by hand using a rolling pin; just take your time and roll it out gradually until it is as thin as possible.)
- Fold the dough in half and roll it through the widest setting a few times until the dough becomes smooth.
- Work your way down through the settings, thinning the mixture as you go until the desired thickness is reached. Linking the ends of the dough can speed up this process, but does require more coordination.
- Work down to the second thinnest setting for long pastas such as spaghetti and tagliatelle, and the thinnest setting for stuffed and formed pastas like ravioli and tortellini.
- If you’re making spaghetti or tagliatelle, dust the pasta with flour and allow to rest on your work surface until you’re ready to cut it. If you plan on making filled pasta, wrap the sheet in cling film or a damp cloth until ready to use.
- Dust the pasta in flour and pass through the cutters, then gather loosely into a nest.
- To cook, bring a large pan of generously salted water to a vigorous boil. Carefully drop in the pasta and cook for two minutes before draining. Serve with your favourite sauce.
Per Serving: 298kcals, 11.4g fat (1.7g saturated), 43.3g carbs (1.6g sugars), 5.9g protein, 2g fibre, 0.47g sodium
TOP TIPS: Any uncooked pasta can be dried in an oven and stored for later use. Add 50g of each flour plus one egg per additional serving needed.