How to make pasta

Making pasta from scratch is easier than you may think. All you need are some pantry and fridge staples, a pasta machine and this simple guide to whip up a tasty bowl of comfort food.

STEP 1

To start, sift the flour and salt onto a clean work surface. Shape the flour into a mound and make a well in the centre.

STEP 2

Crack the eggs into the well, then use a fork to lightly whisk the eggs. Keep whisking the eggs, slowly incorporating the flour into the egg mixture. Continue to gradually draw the flour into the egg mixture until a dough forms.

STEP 3

Use your hands to firmly knead the dough, turning it frequently, for 10 minutes or until the dough is really smooth and elastic.

STEP 4

Cover the dough with plastic wrap and place in the fridge for 1 hour to rest. Use a large sharp knife to cut the dough into 4 equal portions. Cover each portion with plastic wrap so it doesn’t dry out.

STEP 5

Secure a pasta machine to the side of the work surface. Set the rollers to the widest setting. Shape 1 dough portion into a flat rectangle, then use a rolling pin to flatten it slightly.

STEP 6

Roll the dough through the machine. Dust the pasta dough with a little extra flour. Fold the ends of the pasta dough into the centre to make a smaller rectangle. Roll the pasta dough through the machine again. Repeat 6 times to work the dough and make it more elastic.

STEP 7

Reduce the roller setting on the pasta machine by 1 notch and roll the pasta dough through the machine 3 times. Continue reducing the setting on the pasta machine and rolling until you reach the second-last setting and the pasta dough is about 1mm thick.

STEP 8

Place the pasta sheet on a clean work surface dusted with flour. Sprinkle the pasta with flour and loosely roll it up. Use a large sharp knife to cut the pasta sheets crossways into 2cm-wide ribbons to make pappardelle.

STEP 9

Lightly dust with flour to prevent the pasta sticking together. Continue rolling out the remaining dough portions.

STEP 10

Cook the pasta in batches, in a large saucepan of salted boiling water for 2-3 minutes or until al dente. Use tongs to remove and drain well.