#PASTA RECIPE HOW TO#
#PASTA RECIPE FULL#

Beat the egg mixture with the fork, slowly pulling the flour from the sides of the well until the egg has all been absorbed by the flour.

Make a well in the centre of the mound large enough for all of your eggs.

On a clean marble or wooden work surface, pile the flour into a mound.

Wooden board (or a marble work surface).

400g ‘00’ flour (plus more for work surface)Ĭhef’s tip: When you make fresh pasta, the ratio is always 1 egg and 100 grams of flour per person – so it’s easy to scale this recipe up or down.

#PASTA RECIPE FULL#

The full fresh pasta dough recipe is below.Ĭalories per serving: 468 kcal Ingredients:

#PASTA RECIPE HOW TO#

Watch as Chef Roberta shows you how to make pasta without a machine. Again, avoid using this type of dough for filled pasta shapes as it may fall apart during cooking. As the yolk is 48% water, 17% protein, and about 33% fat (compared to an egg white which is 90% water), the dough is stronger and produces silkier pasta. Using only the egg yolks creates a rich, golden dough. Avoid using white pasta dough for filled pasta shapes though – it lacks the resistance of its egg-rich alternative and may fall apart. You can use white pasta dough to make a variety of shapes, including orecchiette and strozzapreti. Eliminating the eggs in the dough means there is less protein, which changes the texture and binding properties of the pasta.

Water replaces the egg in this style of pasta, so this dough is suitable for vegans. Pasta bianca (white pasta – pasta without egg) This dough is perfect for making filled pasta like ravioli or tortellini, as well as longer shapes like pappardelle or tagliatelle. We recommend starting with a traditional egg pasta as it’s the easiest to work with. This is the pasta type we will be making below, using both the egg white and yolk. There are three main types of pasta in Italy. Should you use eggs or water in your fresh pasta dough? While a wide variety of flours can be used in pasta making, we do recommend against using self-raising flour as it contains baking powder – which can lead to undesired results when cooking your pasta. “00” flour is best for fresh pasta recipes that include egg, while semola excels in pasta bianca – fresh pasta made without any egg. However, most authentic pasta recipes will recommend either semola or “00” flour. All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. The three most commonly used types of flour for pasta-making are all-purpose flour, “00” flour and semola (sometimes called semolina flour in the UK). Which flour is best for making pasta?įlour is the single most important ingredient for making fresh pasta, so choosing the right flour can make all the difference. While you can of course use a pasta machine to speed up the process, we prefer a more ‘hands-on’ approach – just like Chef Roberta was taught by her nonna. That said, if you fancy yourself as a true pastaio, it’s worth taking a look at our range of pasta making kits. If you don’t have a pasta cutter, don’t worry – most pasta shapes can be made with a knife and a little patience. Making pasta from scratch only requires a few tools: a rolling pin, a fork, a clean work surface and a pasta cutter or knife for shaping your pasta. Want to impress your friends and family with your pasta-making skills, or throw your own fresh pasta fuelled Italian dinner party ? Andiamo – let’s get started! Tools For our money, there’s no one better to learn from. Having first learned the art of homemade fresh pasta from her nonna, Maria-Assunta, Chef Roberta now spends her days sharing these secrets with aspiring pasta-makers at our Pasta Academy. We’ve enlisted the help of our Head Chef Roberta to guide you to becoming a pastaio (fresh pasta maker). The same goes for equipment, you don’t need a pasta machine for our fresh pasta dough recipe, just a few common kitchen utensils and a clean work surface. Ingredients-wise, making fresh pasta is actually incredibly straightforward – all you need is flour and eggs. This article outlines everything you need to make authentic fresh pasta at home – and it’s a lot easier than it sounds (we promise). Want to make fresh pasta from scratch? You’re in the right place.

Pasta recipe