Basic Pasta Recipe

Basic Pasta Recipe

Serves 4

250g/9oz strong flour
250g/9oz semolina flour (if unavailable, strong flour will do)
3 large free-range eggs
8 egg yolks

I use a pasta machine to roll out my pasta into thin sheets about 10cm/4inches wide. Try to get one - they're great. They rarely break and only set you back about 25 quid. However, you 323m121d can use a rolling-pin - it just takes a little longer to get the pasta as thin.

Method
Place both flours on a clean surface. Make a well in the centre and add the eggs and yolks. With a fork break up the eggs as you bring in the flour. Stir with the fork until you have a dough which you can work with your hands. Knead well until you have a smooth, silky and elastic dough and a clean surface. Wrap the dough in clingfilm and rest it in the fridge for a while.

Divide your ball of pasta into 4 pieces and keep covered. Working with one ball at a time, flatten out with your hand and run through the thickest setting on your machine. Fold in half and repeat this process several times, to give you perfect, textured pasta. Dust the sheet of pasta on both sides with flour before running it through the settings - I usually repeat this 4 or 5 times, dusting and moving the setting in each time until I have the desired thickness (normally about 1-2mm thick, depending on the type of pasta I am making). It does take practice, but once you've cracked it, you'll be knocking up pasta like no one's business. It's all about getting to grips with how pasta works. It will stay fresh in the fridge for half a day or it can be dried and stored in airtight containers.

Cut the sheets to about the length of a shoebox. Fold them over twice, making sure you have dusted them generously on both sides with flour. Now cut into slices approximately 4cm/1 1/2 inches wide (see picture on left) and you have your pappardelle. Remember to gently toss and jiggle the pappardelle around to separate the lengths of pasta once you have cut them. This will remove any excess flour.