Today I’m showing you how to make one of my favourite things… pasta! Pasta is one of my absolute favourite things to eat, and it’s so easy to make! I don’t have a pasta machine… yet, but I love this recipe because you don’t need one. It’s one of those things that feels so rewarding to know you’ve made yourself. Also the dough can be kept in the fridge until the next day if you’d like to prepare in advance, however you can also freeze the dough if you aren’t planning on using right away!
- If you wish to freeze the whole ball of dough, simply wrap in clingfilm, ensuring there is no air trapped inside and lace in the freezer. Make sure to take the dough out of the freezer at least 6 hours before you’re planning to use it and let it defrost on the worktop.
- It is also very useful to freeze the precut pasta to make life even easier. You can either make the noodles, and cut them to freeze them immediately, or make an extra large batch the next time you make pasta and freeze the excess for another time!
Today I also made my favourite sauce to make this into a meal, which so yummy and easy! Its a multipurpose sauce which I absolutely adore, you can use it for pasta, pizza, bruschetta and so much more! So keep an eye out this week for the recipe!
The key to getting the pasta just right is making sure you roll it super thin and the dough is soft and smooth. It is important to make sure you have enough excess flour to dust the worktop and rolling pin each time to move the pasta dough so it doesn’t stick to the counter.
- 375g plain flour ( have extra to dust the worktop)
- 4 large eggs, AND 1 egg yolk
- 2 tsp olive oil
- 1/2 tsp salt
- Sieve the flour and add the salt, tip into a mound on the worktop.
- Make a large well in the flour and add in the eggs and oil.
- Using a fork, whisk the eggs into the flour and keeping so until it starts coming together.
- When all of the egg is combined with the flour, use your hands to knead the dough for 10-15 minutes, until the dough is smooth. The dough may look very wet in certain areas, but the more you knead, it brings it all together.
- When the dough is soft and smooth form it into a ball and wrap in clingfilm.
- Let this rest for at least an hour. This is now when you can refrigerate or freeze the whole ball of dough if you aren’t using immediately.
- Flour your worktop and cut the dough into thirds. Begin rolling them out one by one until they are paper thin, this may take a while. If your dough is struggling to keep its shape or keeps ‘snapping back’ just let it rest for an additional 10 minutes and try again.
- Once the dough is paper thin, try and fold the dough like an accordion! Make sure to flour each time you fold to prevent it sticking!
- Cut along the dough in strips, this forms the linguine! You can let the pasta dry out for 10 minutes if you have time to preserve the texture. This is also when you can freeze the cut pasta for use at a later date.
- Whilst the pasta is drying out, bring a large pan of salted water to the boil.
- Put the noodles in the boiling water and and cook for 5 minutes, or until al dente.
- Drain and serve with whatever sauce your like, or just butter!
Let me know if you try this recipe, and keep an eye out for my favourite sauce recipe coming later this week!