Homemade Pasta (Recipe 1) | The Proof of the Pudding


Let’s talk about pasta. More specifically, let’s talk about homemade pasta. Tasty, satisfying, versatile, impressive, quick and, best of all, easy; making your own pasta from scratch is guaranteed to have your friends and family oooh-ing and aaah-ing and complimenting you on the dedication you have to cooking. Well my friend, lap it up as you laugh on the inside and reminisce about the 2 glasses of wine that you knocked back while you made it. The longest part of the process is letting the dough sit in the fridge for an hour (this is when most of the aforementioned wine drinking probably took place) and the trickiest part of the process is rolling out the dough. If you have a pasta machine and a spare set of hands, then this is a breeze. If not, then never fear, I’ve found that pasta is easily a one-woman job. A rolling pin, or a bottle of wine (SEE? SO MANY USES), will do the job of the pasta machine and you can use a sharp knife to cut the pasta to size.

The only ingredients that you really need for pasta are flour and eggs. That’s it. 00 flour is the super fine flour that Italians use to make pasta so if you can get your hands on that then great. However, I’ve been advised by my go-to foodie friend that regular plain flour works too. The most basic pasta dough recipe that you can follow is 100g flour to 1 egg, which will serve roughly one person.

I add a small amount of olive oil for elasticity and a pinch of salt for seasoning. Semolina can also be added to your dough to give it more texture and bite. The proportions of semolina to flour in a recipe vary from family to family, and depend on where in Italy you are. Apparently, the further south, the more semolina in the recipe.

I’m yet to experiment with different proportions of semolina to flour, but here is the recipe that I have been using lately. I find it has a lovely bite, especially if only cooked very briefly, and a rich flavour. It holds up to a flavourful sauce and I’ve used it to make tagliatelle and raviolis so far (like here in my Seafood Tagliatelle).

Ingredients (serves 3) 225g 00 flour 75g semolina 3 medium eggs, beaten (if you have large eggs then add the mix a bit at a time in case you don’t need it all) Small glug of olive oil

Pinch of salt