This easy and simple recipe is for all of you pasta lovers out there! Cooking should never feel like a chore so to follow this recipe correctly, grab a glass of your favourite wine before you begin. #theitalianway
Even before my degree in Hispanic Studies, I’ve always been inspired by European languages and culture, but when it comes to Italy, it’s the passion towards food that grabs my attention. There’s something so magical in the way the Italians cook with so much passion and energy, yet the art of Italian cooking doesn’t stop there. Food is an integral part of the culture, and there’s so much more to mealtimes than to simply fill ourselves. Freshly cooked meals are meant to be shared with loved ones, good wine and great conversation.
Living in a culture that’s obsessed with quick, convenient and easy food, I often think back to the time when I lived in Spain where takeaway coffee cups were never to be seen, yet the street cafes were full. It reminds me of the importance of slowing down and the pleasure of just being in the moment. As the Italians say, Dolce far Niente (the sweetness of doing nothing) lets us feel happier by doing less. With this in mind, I hope you enjoy taking the time and making your own pasta.
- 3 large eggs
- 1 cup Italian 00 flour (all purpose flour will work fine as an alternative)
- 1 cup semolina
- 1 tablespoon virgin olive oil
- 1 pinch sea salt
- Sift the flour into a bowl and then pour onto a clean surface into a mound shape and create a well in the centre.
- Crack the eggs into the well, making sure the flour acts as a wall to keep the eggs from running out.
- Add in a pinch of sea salt and olive oil and then lightly mix the flour into the egg mixture until ingredients form a firm dough.
- If the mixture is too firm, add a few drops of water.
- Knead the dough with your palm until it’s smooth for about 5-10 minutes. A good sign that it’s ready is if you press your finger into the dough, it should bounce back straight away.
- Once ready, lightly spread a little olive oil over the dough and leave in a resealable plastic bag at room temperature for half an hour.
- Cut the dough into four pieces like pizza slices and then lightly sprinkle some flour onto a clean surface. Take one piece and using a rolling pin, roll the dough out into a rectangle shape.
- The dough should be rolled out thinly so you can see the palm of your hand through it. *Traditionally, you used to be able to tell if your pasta was thin enough if you could read a love letter through it!
- Fold both sides inwards so they meet in the middle and then cut between where the two ends meet so you have two separate pieces.
- Leave folder and cut vertically at the desired width you wish – thick for pappardelle or thinner for tagliatelle style.
- Unfold and place all strips of pasta to one side.
- Do the same for the remaining pieces of dough and once you have finished, we found it tasted better when it was left in the fridge overnight wrapped in cling film. An alternative to cling film is beeswax wraps or parchment paper but just make sure it’s tightly wrapped.