Best Blogger Janice Tripepi says pasta is an essential dish on all Italian menus and nothing beats the honesty and simplicity of handmade pasta.
- 200 g flour
- 2 eggs
- 5 ml salt
- 5 ml olive oil
- extra flour for dusting
Janice's rule of thumb is for every 100g flour, use one egg and that will yield enough finished pasta for one person. And purists use 00 flour but if unavailable, white bread flour is a strong substitute.
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Pile the flour onto a clean work surface. Make a well in the centre and add the eggs, salt and olive oil. Using your hands, bring the dough together. Once a dough forms, dust the surface with some extra flour and bring the dough together into a ball. Knead for about 10 minutes until smooth and elastic. Cover with cling wrap and let it rest in the fridge for 20 minutes.
Remove from the fridge and cut into 4 equal pieces. Flatten each piece and feed it through a pasta machine on number 1. Between each rolling fold in half and roll again for a total of 3 times. Feed it through the pasta machine again, once on numbers 6, 7 and 8 each. Place each sheet of pasta on a table to dry out for half an hour.
Once the pasta is dried out – roll each piece through the pasta machine one last time to cut it into either tagliatelli or spaghetti. Pull carefully from the rollers and immediately hang it over a rail to dry or lay it on a clean tablecloth in a draft.
Yields 2 portions