I will admit that making your own pasta is a lot of hassle! It takes long and it is soooo messy (with all that flour). But I still like making it as things made from scratch are the way of life for me. Like most of types of pasta such as gnocchi or skryliai (Lithuanian pasta) you can make lots of it over weekend and then freeze it for a quick lunch or dinner later in the week. I have not tried doing this with this pasta, but I believe it should work. Will let you know if I try that out! My favourite pasta is with cabbage (this one is with kale actually, but it is as good!). I know, I know this is a weird preference, but after trying out this recipe I just keep coming back to it!!! I have learned making Italian fresh egg pasta while in Tuscany. Me and Joni took some cooking lessons while on honeymoon. Luckily Joni had some experience with pasta machine before, while I just stood and watched. “Dust the pasta machine with a lot of flour to avoid the dough sticking to it” apparently thats the most important tip! However today I will show you how I made pasta by hand. Same tip applies here as well (lot’s of dusting with flour indeed)!BASIC HANDMADE PASTA serves one, multiply as needed!
- 1 medium egg
- 95g ’00’ flour
1. In the food processor or by hand combine egg with flour. The dough will be crumbly at this stage.2. Kneed the dough into the ball and wrap it into cling film. Let it rest for 1 hour.3. Flatten the dough ball with the rolling pin on the well floured surface (flour the rolling pin as well). Roll and lift the dough as many times as it needs. The dough should become as flat as a piece of fabric. 4. Roll the dough into the roll. If I did this stage again, I would have rolled it into looser roll. Would have been easer to unroll it later on!
5. Slice the roll into the 7mm slices. This has been observed by Leia of course :-)6. Unroll the pasta while keeping it well floured. And that’s how it is done!Cook pasta for 4 min in boiling water (longer from frozen) and serve it with your favourite sauce.Enjoy!