A beautiful Pasta flour from Italy
How to make your own pasta
It’s incredibly easy. For the dough mix;
200g pasta flour
100g eggs (which is typically 2 small to medium eggs)
Knead them together, until the dough is smooth and elastic. This can be done by hand or in a mixer (hint – even the Italian Nonna use a mixer nowadays!)
Wrap in cling film, beeswax wraps or a suitable airtight food grade container and place in the fridge for an hour. This is important as it allows the dough to relax.
Now you can roll it out to your desired thickness, either with a rolling pin on a lightly oiled surface or with a pasta roller. Cut it, shape it and either use it right away or preserve it for months by drying it or freezing it.
To use it right away get a large pan of salted water boiling and boil it for 3-4 minutes, or until it is al dente, or soft but just firm enough to ‘bite’ it.
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