{"id":13573,"date":"2020-03-27T18:19:06","date_gmt":"2020-03-27T18:19:06","guid":{"rendered":"https:\/\/www.gousto.co.uk\/blog\/?p=13573"},"modified":"2020-04-02T17:44:39","modified_gmt":"2020-04-02T16:44:39","slug":"make-homemade-pasta","status":"publish","type":"post","link":"https:\/\/www.gousto.co.uk\/blog\/make-homemade-pasta","title":{"rendered":"How to Make Homemade Pasta"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]…by hand, no machines required.\u00a0 Just some time (which you’ve probably got a bit of at the moment) and plenty of arm strength (it’s a great workout).\u00a0 For the deliciously rich pasta, you’ll use eggs to give it\u2019s classic golden hue.\u00a0 But we know that eggs are hard to come by at the moment, so don’t worry, water works well too.<\/p>\n

I love a roasted tomato sauce<\/a> with mine, which is a great way to use up any slightly soft, old(ish) tomatoes you have in the back of the fridge. But if you’re cooking for a full house, I recommend our\u00a0Pasta Alla Genovese<\/a>, which uses potatoes to bulk it out.<\/p>\n

This recipe doesn’t use any salt, which makes it all the more important to salt your water really well.\u00a0 Salty as the sea!<\/p>\n

 <\/p>\n

Serves 2<\/strong><\/p>\n

140g plain flour or type \u201800\u2019 flour<\/p>\n

1 whole egg and 1 yolk or 70ml water<\/p>\n

Method<\/strong><\/p>\n

1. Pour the flour onto the work surface and create a little well in the middle.\u00a0 Crack your egg and add the additional yolk (or pour the water) into the middle.<\/p>\n

2. Using a fork, whip the eggs, knocking a little of the flour in every few seconds until it has all combined into a rough craggly dough.\u00a0 If your dough is sticky, try adding a sprinkle more flour. Or if it doesn\u2019t all come together, wet your hands before you start step 3, to add a little more moisture.<\/p>\n

3. Knead the dough for 10 minutes.\u00a0 In this time it will go from a rough crumbly mess to a smooth, firm, slightly shiny ball.\u00a0 Wrap in clingfilm and let rest for 30 minutes.<\/p>\n

4. After 30 minutes the dough should have relaxed, it will also feel softer.\u00a0 Roll the dough into a thick sausage and cut into 3 equal pieces, Roll each piece into a ball and cover 2 of them with the clingfilm from earlier.<\/p>\n

5. Lightly flour a work surface and rolled the third piece of dough into a thin strip (about the thickness of a piece of paper.)\u00a0 Be sure to pick the dough up and turn it over every few rolls so it doesn\u2019t stick to your countertop. Repeat with the other two pieces of dough.<\/p>\n

Gousto tip: If the dough springs back as you\u2019re rolling it, try holding the bottom of the dough with one hand and roll the dough with the other (push from the middle of the rolling pin).\u00a0\u00a0<\/em><\/p>\n

6. Once it is paper thin, you can use it to make any type of pasta you want.<\/p>\n