How to Make Fresh Homemade Pasta

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How to make real pasta

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.

500g Tipo 00 pasta flour
5 medium free range eggs + 2 egg yolks
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.
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