This is sufficient to feed four hungry people, but don’t be afraid to make double and freeze some: it is good to freeze for up to 2 months. The successful ratio is 110g flour to 1 egg, so make as much as you wish. You don’t need a pasta maker, but it does make life a lot easier when you require thin sheets or tagliatelle-type pasta. You can roll out your pasta with a rolling pin and cut it to the size and shape required. I find it easier to make on my work surface than in a bowl, but try both and see which is easier for you.
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330g plain white flour, plus extra for rolling out
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½ level teaspoon salt
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3 eggs
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Spoonful of cornmeal or polenta, for rolling out
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Step 1:
Sieve the flour and salt together, either into a bowl or directly onto the work surface.
Step 2:
Make a well in the centre and break in the eggs.
Step 3:
Mix with your fingertips, making sure all the egg is incorporated into the flour.
Step 4:
When all is combined, knead the dough for about 10 minutes, or until it is smooth and pliable.
Step 5:
Leave it covered in cling film for 30–40 minutes before using. Make sure it is well covered or it will dry out.
Step 6:
It is now ready to be rolled out, shaped or put through a pasta maker.
Step 7:
Use a little flour mixed with a spoonful of cornmeal or polenta for the rolling-out process; it will keep the pasta from sticking together.
Step 8:
To cook fresh pasta, have a large pan of salted boiling water ready and drop in the pasta. Cook for 2–3 minutes, depending on how thick the pasta is. Drain well before serving.
Like The Article? Buy The Book!This article originally came from the book 'Good Home Cooking' at
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