How to: Pasta

Pasta has been on my hit list of things to do for some time. As far back as I remember, my mum's been making her pasta using that magnificently shine pasta press and now after so many years. It's landed itself in my kitchen.

Not sure just how happy my mum will be with me sharing this recipe, but I'm sure she'll be ok. Her spanakopita & tiropita is another story, though she said she’d share this well kept family secret soon enough. Her exact words…"Only when you’re ready", but I’m ready mum, honest!

Pasta is incredibly easy to construct…the word easy can sometimes be sifted and replaced with difficult. So let’s begin.

The Dough
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Prep-time: approx 30mins

Ingredients:
- 3 cups plain flour
- 3 eggs
- 1tablespoon olive oil
- 4 tablespoons water

How to work the magic:

1. Sift the flour into a mound on a flat surface and make a well in the centre.
2. Whisk together eggs, oil and water
3. Add ¾ of the egg mixture to the flour and cut liquid through the flour using 2 flat bladed knives or something of that nature.
4. Add the remaining liquid if needed (almost always is) to form a stiff dough.
5. Knead the dough for about 20 minutes.
6. Divide the dough into 4 pieces and use as desired.

Roll pasta either by hand or by machine (a worthwhile investment for any pasta lover)

HINT:
1. Freeze prepared fresh pasta in freezer bags or foil for up to the 3 months. Cook directly from the frozen state.
2. Different flavours and textures can be achieved by altering the basic ingredients slightly.

On this occasion I made fettuccine and lasagne cubes. I actually made 2 doses of this recipe and froze the majority, which I’m sure will go through the week.

Rolling the dough by Machine
1. Divide the dough into 4 pieces, and flatten lightly on a floured board.
2. Set the roller on the pasta machine to the widest setting and dust it with a little flour.
3. Feed each portion of the dough through the machine twice. Lay the dough flat on a board and fold it into.
4. Unfolded edge first, feed the dough through the machine 6 more times, by which time it should be smooth and silky. (if pasta is sticking then dust more with flour)
5. Change setting on machine to bring rollers one notch closer and feed paster through once only (the pasta is now getting thinner and longer)

6. Set the machine settings to one notch closer again and feed it through again.
7. Continue this until you get to the desired thickness of your pasta
8. Now either divide up to make pasta for lasagne or use a fettuccine cutter for that style.
9. You can boil it immediately or if you’re going to store it then let it dry out before putting it into freezer bags or foil.