Recipe: How to prepare the perfect pasta

Camilla from Smith & Co. Foods spent 10 days in Bologna, Italy at a cooking school called CIBO (Culinary Institute of Bologna). There, Camilla learned how to make pasta using the traditional Italian method, no pasta maker required! And it only requires two ingredients, so it’s super easy.

Now, believe me, I was sceptical that pasta could be made easily without a pasta maker, however after witnessing this simple process, I am now a convert! There really is an alternative to store-bought pasta that tastes amazing and creates a fresh meal for your family or your next dinner party.

While the pasta was resting, Camilla prepared with a simple mushroom and Chardonnay sauce – we will be publishing that recipe in the next few days (seriously amazing).

These recipes are a true testament that simple is best!

This is Camilla:

We asked Camilla what her top tips for making pasta were, they are:

• If the pasta is tough and there isn’t enough elasticity in the dough, add an extra egg yolk and a small drizzle of olive oil. This should help to loosen the dough and make it easier to work with.
• Be careful not to over-flour the working surface, this can also lead to a tough dough.

Homemade Pasta Recipe

Ingredients:
400g 00 flour
4 x Eggs
Extra flour for dusting

Or for smaller or larger quantities use 100g of 00 flour to one egg.

Equipment:
Large bench
Rolling pin
Knife
Plastic wrap

Method:

1. Pour the 00 flour with a pinch of salt onto a clean bench. Shape the flour into a circle and make a well in the centre.

2. Place the eggs in the well and use a fork to whisk.

3. Once all the egg is incorporated use your hands to knead the dough. Continue for 10-15 minutes, you can add a light dusting of extra 00 flour to the bench to avoid sticking, careful not to use too much.

4. Keep kneading until all flour is incorporated and the dough springs back when you press it. Wrap dough in cling film and let it rest for 45 minutes.

5. To make the pasta use your rolling pin to roll out the dough on a clean working surface, keep rolling until the dough is very thin, add an extra dusting of flour so it doesn’t stick to the bench.

6. Ensure all areas of the pasta are even in width – you can check this by lifting it up and seeing if any areas are darker.
7. Once you are happy with the consistency, add a dusting of flour to the dough and roll it up.

8. Cut even slices of the rolled-up dough and then unravel them and add 00 flour so it doesn’t stick.

9. Add to pot of boiling water with salt and cook until al dente.

A huge thank you:

Camilla from Smith & Co. Foods (Camilla does catering for her yummy food, get on to it!)

Natural Supply Co for the use of your kitchen

To our Chardonnay, a beautiful accompaniment to this dish!