Once you have mastered making your own pasta you would never want to have anything else.
Ingredients
11.5 OZ / 325 G 00 pasta flour
4 PCS large eggs
1 TBSP olive oil
1 TSP sea salt
35.5 OZ / 1 L hot water
Directions
Crack the eggs in a bowl and beat well.
Add the flour, salt and olive oil to the mixing bowl and knead for 1 minute. Insert the lid with the measuring cup removed. Slowly pour the egg through the hole in the lid till full combined.
Remove the pasta from the mixing bowl. Knead by hand for 20 seconds to make sure that the pasta has the right consistency. It should be like a firm bread dough. Shape into a ball then allow to rest for 30 minutes in the fridge.
Take the pasta from the fridge and roll out thinly into a long strip. Alternatively use a pasta machine for this. Use extra flour to avoid the pasta from sticking.
Add the water to the mixing bowl with a pinch of salt and sauté for 10 minutes / 265°F|130°C.
Fold the long strip of pasta over its self with extra flour. Cut the pasta to your desired thickness. You can also cut the pasta to any other shape of your liking.
Place your pasta in the pre heated water and cook for 4 minutes / 265°F|130°C.
Strain the pasta using the simmering basket serving immediately.
Enjoy your dish! Cooking time will vary based on the thickness of the pasta. The pasta dough can be portioned and stored for up to 2 days in the fridge or can be frozen in blocks before rolling.
