- Serves: 4
- Prep Time: 25 minutes plus 30 mins drying
- Effort: medium
- 400 g plain flour
- 4 large eggs
- pinch of salt
1. Place the flour in a mound on a clean, dry work surface and plunge your fist into the centre to make a hole.
2. Break the eggs into the hole and add a pinch of salt. Using your fingers mix the eggs roughly into the flour.
3. Using your hands, knead everything together vigorously. Continue to knead the mixture until it forms a really smooth, pliable ball of dough.
4. Roll out the dough as thinly as possible with a strong long rolling pin then fold it in half and roll it all out again. Continue to do this over and over again until the dough is really elastic, smooth and shiny.
5. The traditional test that the dough is ready to cut is to use a rolling pin which will make a neat snap as it rolls over the fold, indicating that the tension in the dough is at the right point. The sheet of dough will feel exactly like a brand-new, wrung-out, damp chamois leather.
6. As an alternative to rolling out the dough by hand you can use a pasta machine.
7. Take a plum-sized lump of pasta dough to work with, covering the remainder with a damp cloth or cling film.
8. Press the dough through the rollers of the machine, starting at the widest gap. Fold it in half and roll it through again.
9. Continue rolling it through the rollers over and over again, 3 times on each gap, folding it in half after each roll, decreasing the gap between the rollers each time. Please note that after the pasta has snapped audibly over the fold as it passes between the rollers, you will not need to fold it in half again but simply continue to roll it through each gap three times.
10. When you get to the last or penultimate gap, you will achieve a silky smooth, cool, fine sheet of pasta.
11. Drape the pasta over a rack to dry for up to 30 minutes before cutting into the required shape. Repeat the rolling process with the remainder of the dough and dry as above.
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