- prep time20 min
- total time 23 min
- serves 4
There is no feeling better than knowing exactly what you are consuming. So why eat the packaged stuff when you can make your own pasta from scratch!
4 cup flour
1 tsp ground pepper
1 tsp olive oil
1. Mix flour and pepper, and pour into a tight pile on a flat work surface. Make a well in the centre. Crack five eggs into the well and lightly whisk them together with a fork. Add a splash of olive oil to the eggs. Using your fingers begin stirring the flour into the egg and if it seems like it needs another egg, add it now. The dough should be a little dry, but workable. When the dough has formed into a workable mass, begin kneading it until it is smooth and elastic. Be patient, this will take some time, 15 minutes or so. Flatten into a disc and wrap in plastic. Let dough rest in the fridge for at least an hour or two, overnight is best. Its elastic structure needs time to relax from the stress of kneading.
2. Set up and use a pasta roller, following manufacturer's instructions.
3. Cut the dough into 6 pieces and flatten them into thin rectangles about 6 - 8-inches in length and 2 to 3-inches wide. Feed the rectangles through the pasta machine, gradually adjusting the thinness, until they have gone through the thinnest setting. Lay the sheets out on a baking sheet, sprinkling more flour on them to keep them from sticking together. Run the pasta sheets through the fettuccini cutter and hang to dry on a pasta rack.
4. To Cook: Bring a large pot of water to the boil. Salt liberally then add the pasta. Cook until the pasta floats to the top, 3 minutes or so. It should be al dente, cooked through but still chewy.