A long time ago I tried to make pasta, failed and put the pasta machine away. Then I did a pasta making class at Casa Carbone in Angaston (the beautiful Barossa Valley) – highly recommended – and haven’t looked back. It’s easy, delicious and cheap! Now, if I can’t be bothered cooking, I make pasta. Here’s how…
Eggs: $6.89/doz free range eggs
Flour: $3.00/kg farina tipo “00” flour
Approximately $3.80 serves four (3 eggs, 300g flour)
1 large egg – 60g
100g plain flour, preferably ’00’ type
In some of the images your will see two batches of dough. Each is one quantity of the above.
I recommend making each batch separately and not making two or three in one hit. It really doesn’t take long and it’s easier to work with.
1. Place flour in bowl and form a well. Break egg into well.
2. With fork gradually combine egg into flour.
When combined use hands to finish off. Dough should neither be sticky nor dry. If it’s dry a little water or milk can be added, only a couple of drops at a time.
3. Once combined lightly flour work surface and knead well. Dough should be soft, smooth and slightly elastic. Do not over knead.
4. Wrap in clingwrap and leave for about 20 minutes.
(In the second image above there are two batches wrapped separately so they don’t stick together, but within the one piece of clingwrap)
5. On a lightly floured surface press out one batch of dough into an oval shape, about 1cm thick. Make sure both sides of the disk are lightly floured so that it doesn’t stick to the pasta machine’s rollers.
6. Set the dial on your pasta machine to its widest setting – on some machines it is the lowest number, on others it is the highest.
7. Hold one end of the dough above rollers, turn handle slowly (but not too slow) and start to lower pasta into rollers and let it feed through as the rollers are turned.
8. Place dough on lightly floured surface and using your hand lightly brush each side with a really light coating of flour. This will help the dough to not stick to the rollers.
9. Adjust the dial 1 or 2 notches to make rollers closer together (2 is generally fine, but it depends on your machine) and feed dough through again.
Lightly flour each side again before feeding through.
10. Repeat the dial setting change, feeding the dough and lightly flouring until you reach the desired thickness. To finish give the dough another coating of flour. You can be a little more generous here because you don’t want the dough sticking to itself later.
Cut to your desired shape. My favourite is fettuccini:
Cut the pasta sheet in half and lay one half on top of the other. Ensure there is a dusting of flour from the previous step so that the two sheets don’t stick together.
Fold in from the ends, starting with about 1.5cm width and keep folding over itself until it meets in the middle.
Cut strips to desired width across both folded sides. Slide large knife under so that the top of the knife is towards the middle and the sharp edge is facing out.
Gradually twist the knife and lift it up so that the pasta falls either side of the knife and if you hold it up it drapes over and unravels. If the dough was a little on the sticky side you might need to gently unravel it.
Place on counter and toss with a little more flour to gently separate.
This will keep in the fridge in an airtight container for a couple of days or freeze it for several weeks, also in an airtight container. Thaw before cooking.
To cook, place in salted boiling water for 2-3 minutes and drain when al dente. Add your favourite pasta sauce.
Variations: add some cracked pepper or chilli flakes to the dough when mixing.
Tell us: What are some of the ways that you like to form your pasta? I’m keen to try my own orecchiette and fusilli.
Feature photo credit: condesign
Other photos: Author
I know, I’ll make pasta! by Making Cents Meet is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.