How to Make Fresh Homecooked Pasta
If you've been daydreaming about day trips in Italy, sipping aperol spritz on the amalfi coast or sitting with a sea view on a remote Greek island, learn how to make fresh homemade pasta to get you in the mood. With help from our Head Chef Connor Pouncey at Town+House pub and taking inspiration from our new Summer specials menu at the Always Sunday pub with a particularly delicious pasta recipe that you can so easily make at home and enjoy alfresco in the garden.
INGREDIENTS
500g Tipo 00 pasta flour
5 medium free range eggs + 2 egg yolks
500g Tipo 00 pasta flour
5 medium free range eggs + 2 egg yolks
METHOD
Make a mound with the flour and create a wide well for the eggs and additional yolks to go in.
Using a fork, whisk the eggs until they become homogeneous and start to combine with the flour.
Using a dough scraper, start to “cut” the wet and dry mix together to form a crumbly texture.
Start bringing the mixture all together and knead until the dough forms into a smooth ball, this will take some time.
Wrap this in cling film and allow to rest in fridge for at least 1 hour or until desired.
When cooking fresh pasta, ensure that the water is on a rolling boil and has enough salt in the pan so that the water tastes like the sea.
Make a mound with the flour and create a wide well for the eggs and additional yolks to go in.
Using a fork, whisk the eggs until they become homogeneous and start to combine with the flour.
Using a dough scraper, start to “cut” the wet and dry mix together to form a crumbly texture.
Start bringing the mixture all together and knead until the dough forms into a smooth ball, this will take some time.
Wrap this in cling film and allow to rest in fridge for at least 1 hour or until desired.
When cooking fresh pasta, ensure that the water is on a rolling boil and has enough salt in the pan so that the water tastes like the sea.
Serve with a creamy alfredo sauce or some homegrown tomatoes, basil and torn and peppered mozzarella.