Fresh Homemade Pasta

Fresh Homemade Pasta

“Go the extra mile for a classic Italian meal and make your own fresh pasta dough. Our simple recipe can be used to make any style or shape but we love tagliatelle!” – Maja Palmer, Forest Lodge Chef.

You’ll need:

• 300g ‘00’ pasta flour, plus extra for dusting
• 2 eggs and 4 yolks, lightly beaten
• semolina flour, for dusting
• pasta machine

Method:

1. 1. Mix the flour with ¾ of your egg mixture and a pinch of salt with your hands or blitz together in a mixer. They should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.

2. Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.

3. Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Store in a sealed container in the fridge and use within a couple of days, or you could freeze it for 1 month.

Step-by-step guide by Maja Palmer, Forest Lodge Chef.