Few chefs would disagree that the art of making fresh pasta from scratch ranks highly in the joys of cooking. Most would agree that the difference in flavour compared to dried durum wheat pasta, is exceptional. It’s a great way to introduce children to the kitchen too, as they help getting their hands into the wet mixture then rolling and stretching out the dough into stringy strands.
- 400g plain flour, preferably '00' flour
- pinch of salt
- 4 eggs
- 1tsp olive oil
Blend the flour, salt, eggs and olive oil together in a food processor to form a dough.
Put the dough onto a floured surface and begin to knead lightly. Roll out as thinly as possible a rolling pin or a pasta machine if you have one and cut the dough into thin strips lengthways. Lightly dust the pasta with flour and set aside to dry slightly.
When ready to use, bring a large pan of water to boil rapidly, at a little salt to the water and drop the tagliatelle in and allow to float to the top. This should take no more than 2-3mins. Serve.
Fresh egg pasta takes very little time to cook so watch over the cooking pasta to be sure it doesn’t overcook. Pasta should have bite; al dente.