Wednesday, 18 May 2016

Fresh Pasta

2 Cups High Grade Flour
2 Cups 00 Flour (or just use 4 cups High Grade Flour)
4 large Eggs

Form the flour into a mound, in the centre of a large wooden board. Make a well in the centre of the mound.

Crack the eggs into a bowl. Using a fork, beat the eggs together and pour into the well. Starting from the inside of the well, begin to incorporate the flour. As you expand the well, keep pushing the flour up to retain the well shape (it will look messy, and that is okay!).

When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, mostly using the palms of your hands. Once the dough has completely come together, set the dough aside and scrape up and discard any dried bits of dough.

Continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.