Fresh Pasta

Although there are some great commercial pastas available you really can't beat homemade, if only for bragging rights! But don't even attempt it without a pasta roller because you just won't be able to get the dough thin enough by hand.

Ingredients:

17 oz Tipo "oo" (double zero) flour
9 egg yolks
2 eggs
a good pinch of salt
a glug of olive oil

Method:

1. Place all of the ingredients in a food blender and mix until it resembles breadcrumbs.

2. Turn out onto a clean bench and knead to a stiff, elastic dough. Wrap in cling film and chill for 1 hour.

3. Roll out the dough until it is thin enough to go through the widest setting of your pasta machine. Wind it through then fold it into three and put it through again. Repeat this step five times.

4. Put the pasta through your machine again, turning it down a notch each time until you get to the last setting, then put it through three times.

5. If you have a cutting attachment - fasten it too your machine. Dust the pasta sheets lightly with flour then cut.

6. Bring a large saucepan of salted water to the boil, add the pasta, and as soon as it reboils the pasta will be cooked. If you don't want to eat it right away drain and plunge into iced water. Drain again then toss with a little olive oil to prevent sticking.

The pasta can be reheated in boiling water then drained and tossed with olive oil or butter and salt and pepper, or simply added to your hot pasta sauce.

This pasta recipe can also be used for Ravioli.