Homemade Pasta

Pasta making is an art learnt through practice. When you are able to trust your hands to tell you how many eggs you need for the amount of flour you have, know when enough kneading is enough and recognise that the dough is the right texture then your pasta will be perfect every time. 200 g ‘00’ flour 1 large egg 1 large egg yolk 1pinch salt water Recipe Steps To start you will need a wooden work area. Pour flour onto your board to form a mound, then form a well in the centre. Break the eggs into the well and beat lightly with a fork. Using your fingers, slowly combine the flour into the egg. Knead the dough using the palms of your hands until you have a smooth well-integrated dough. Remember that the quality of your pasta will depend on how you knead your dough. If you feel your dough is too moist, work in more flour. To test your dough, wash your hands then push your thumb into the centre. If it comes out cleanly, without being sticky, then you have used enough flour. Wrap dough in Glad Wrap and leave to rest for 30 minutes. Divide dough into 2 portions. Flatten and roll through the pasta machine until you have reached the desired thickness. Set aside. When almost dry, dust with semolina. Cut pasta into thin ribbons (tagliatelle). Cooking the pasta Bring a large pot of salted water to a rolling boil. Carefully drop the tagliatelle into the water and stir briefly with a wooden spoon to prevent them from sticking. Allow to boil until cooked, approximately 2-3 minutes. If pasta is made in advance and is drier, it will take a little longer to cook. Using a pair of tongs, transfer pasta to the sauce and toss to coat. Serve drizzled with truffle oil and freshly shaved Parmigiano Reggiano.