Basic pasta dough

Makes 200g


Equipment

  • Pasta machine
  • Scales
  • Metric measuring spoons
  • Food processor
  • Plastic film
  • Large knifeP
  • astry brush


Ingredients

  • 200 g plain (all-purpose) flour
  • ½ teaspoons salt
  • 2 eggs


What to do

  • Fix the pasta machine to a suitable bench. Screw the clamp very tightly.
  • Weigh out the flour, and then combine it with the salt in the bowl of the food processor. With the motor running, add the eggs. Process for a few minutes until dough clings together and feels springy.
  • This can be done by hand. Place the flour in a large bowl and make a well in the centre the crack the egg into the well. Whisk with a fork to begin with and then slowly bind all ingredients together.
  • Tip the dough onto a clean, dry workbench. Knead the dough for a minute, then wrap it in plastic film and let it rest for 1 hour at room temperature
  • Clear a large space on the workbench alongside the pasta machine. All surfaces must be clean and dry. Press the dough into a rectangle about 8 cm wide.
  • Pass this piece of dough through the rollers on the pasta machine set to the widest setting. The dough will probably look quite ragged at this stage. Fold it in 3, turn it 90 degrees and roll through again. Roll again.
  • Change to the next-thickest setting and pass the dough through the rollers 3–4 times.
  • Continue in this manner (changing the settings, passing the dough through) until the dough has passed through the second-last setting.
  • Now it is time to make the fettuccine, attach the spaghetti cutter to the machine and carefully slice all the sheets of pasta. Place all the sliced pasta on to a floured tray ready to be cooked.
  • Clean the pasta machine by brushing it with a wide pastry brush. Never wash the machine.
  • After the pasta has been made pleas look at the filling recipe to receive instructions on how to cook the pasta.