Elevate your weekend cooking with fresh homemade pasta. It's a simple, rewarding process that yields restaurant-quality results every time.
Preparation time: 15 minutes
Cooking time: 3 minutes
Yield: 500 grams
Ingredients
Equipment
Preparation
Combine the pasta flour, eggs, olive oil, and a pinch of salt to form a firm dough. Knead thoroughly until smooth, then let rest for 10 minutes. The dough is now ready for your pasta machine.
1. Flatten the dough with your palm to about 4 mm thick.
2. Roll through the pasta machine on the thickest setting.
3. Fold in half and roll again on the thickest setting.
4. Lightly dust with flour and roll through progressively thinner settings, up to the second-thinnest.
Run the dough sheet through the spaghetti or tagliatelle cutter. Pile the strands together to prevent drying, dusting with flour if needed to avoid sticking. Bring a large pot of salted water to a boil and cook the fresh pasta for 3 minutes.
Recipe: Oil &Vinegar | Image: Shutterstock
