basic egg pasta …




i didn’t have anything planned on saturday afternoon so, on a whim, i decided to make pasta. i opened my ‘easy italian cookery’ cookbook and found a recipe.

300g (11oz) strong plain flour
5 ml (1 tspn) salt
3 eggs, size 2, beaten
15 ml (3 tspn) olive oil
water, if necessary

1) sift the flour and salt into a mound on a working surface.  make a well in the centre, pour in the beaten eggs and olive oil.
2) start beating in the eggs with a fork, drawing in the flour gradually from around the well.
3) when the egg is no longer liquid, mix in the rest of the flour with the fingertips, working quickly.
4) if there are any dry areas, add a few drops of water to moisten them  don’t overwet the dough – it should look rough and lumpy at this stage.  if you add too much water, the finished pasta will be tough and unpalatable.
5) put the dough on to a clean, freshly floured surface.  flour your hands.
6) knead the dough energetically as when you are making bread.  use the heel of the hand not the palm, folding the dough over towards you and pressing away each time.
7) continue kneading for 10-15 minutes, at the end of which time the dough should be smooth and pliable – with little bubbles forming over the surface.  (do not skimp on the kneading time as this makes the dough elastic and easier to roll, especially essential if you are not using a pasta machine for rolling and cutting.)
8) shape the dough into a ball and leave to rest for 10-20 minutes in a lightly floured bowl covered with a clean tea towel.
9) roll the dough according to the instructions of your pasta machine.

i did all the above and made fettuccine (little ribbons).

note: i doubled the recipe and made about 800g of pasta.

i took the pasta to mum’s and we (nonna and i) had it for dinner.  unfortunately mum couldn’t have any because it wasn’t gluten free and the rest of the family (my brothers and sisters-in-law) were elsewhere.  they don’t know what they missed out on.  there’s really nothing quite like fresh homemade pasta.

the pasta was served with homemade sauce (we make and bottle our own sauce), homemade sausage (yep, we make them too) and ricotta cheese (store bought).

the meal was rounded off with homemade olives and homemade vino – my late dad’s pride and joy.  (thankfully we’ll be enjoying his olives for a while yet and we’re savouring every drop of his last (2010) vintage.  miss you papa.)

to say it was delicious would be an understatement.  you had the natural flavours & freshness of the homemade sauce, the ricotta was light and creamy and the sausage added enough saltiness to a dish where the star was the pasta.  biased much?  anyway, i am pleased to report that nonna (the queen of pasta/gnocchi) liked the pasta.  oh happy dance!

“pasta doesn’t make you fat. how much pasta you eat makes you fat.” ~ giada de laurentiis


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