This fresh pasta recipe makes the raw material for a number of pasta dishes. The ingredients shown below will make two portions but can easily be scaled up.
I find pasta making to be very relaxing, food preparation at its simplest. Pasta itself isn't exciting but it is the basis of many tasty recipes. You don't need any special equipment, just a mixing bowl and a rolling pin. At a pinch you do without the bowl and use a bottle as a rolling pin but I'm happy to say it's a long time since my cooking was that basic.
Fresh pasta will keep for several days if kept refrigerated in an airtight container, so you might like to make it in larger quantities.
To make 2 servings:
2ml Olive Oil
100g Plain Flour
Pinch of salt
Sift the flour and the salt into a mixing bowl. Add the egg and the oil and blend together with your fingers until you have formed a firm dough. If you want to try without a bowl, make a heap of the flour then press a hollow into the top to take the egg and the oil and then use your fingers to form the dough.
If the dough is very dry, add a few drops of water, as little as possible to get the dough to form.
Knead the ball of dough for a few minutes, cover it with a clean cloth and let it rest for half an hour.
After it has rested roll it out on a lightly floured surface or use a pasta machine to make thin sheets.
If you roll it out thin enough you can finish by doubling it over with fresh herbs between the sheets before a final roll. Flat leaf parsley works well, so does coriander.
It's now ready to cook, it only takes 3 - 4 minutes in lightly salted boiling water.
Before it's cooked you can cut it into shapes, strips or strands or use it to make filled pasta like ravioli or tortellini.