Fresh Pasta

Ingredients
Egg Pasta
255gm bakers 00 flour
Pinch salt
2 large eggs
15mls olive oil
Variations:
Herb pasta
15gms finely chopped mixed fresh
herbs.
Spinach pasta*
50gm pureed raw spinach (drained)
Utensils
Scales
Bowl
Measuring cup mls
Wooden spoon
Plastic wrap
Pasta machine
Large saucepan
Strainer

Method
1. Wash hands and collect
ingredients.
Organise workspace, get equipment
ready.
3. Combine 255grams flour and a
pinch of salt in a bowl, make a well in
the middle, and add 2 eggs and 15mls
olive oil.
*If spinach is chosen add 100gm or
more of flour to the dough.
4. Mix the flour with the egg mixture
and work into a dough. Knead (work
with the hands to a dough) well until
very smooth and elastic.
Or Get your food processor/mixer
ready with a dough hook, place the
flour, salt, eggs, olive oil, pulse until
the dough becomes a smooth ball.
5. Wrap in plastic and set aside to rest
at least 45 minutes before rolling out.
Note: if it is too dry, add drops of
water a few at a time to moisten the
dough and help it come together.
6. Set up your pasta machine, dust it
with a little flour. Cut pasta dough into
4 pieces; flatten gently with your hand.
Place the pasta machine onto the
widest hole, each machine will have a
different numbering/measuring
system.
7. Turn the handle and feed the pasta
through, each piece of pasta dough
should be passed through each
number 3 times so you get a nice and
smooth pasta. If the pasta becomes a
little sticky, just sprinkle with a little
more flour.
8. After you have passed the dough
through the thinnest number 3 times,
attach the fettuccini or spaghetti cutter
and pass the pasta through once. If
you would like shorter noodles cut the
sheets of pasta to desired length prior

to passing through cutter.

9. Boil a large saucepan of water with
a pinch of salt, cook pasta for 3
minutes or until al dente (cooked to be
firm to the bite not soft)

strain and serve with your favourite

sauce.