6 Large Eggs
600g Italian 00 Flour
Empty flour onto a board (you can use a bowl if preferred) and make a dip in the centre. Beat the Eggs and then pour into the dip.
Slowly working from the inside towards the outside of the dip, mix the eggs with the flour, running the mixture through your fingertips.
Repeat this until the Eggs and flour have combined and you have dough!
Knead the dough thoroughly, as this will allow the ingredients to develop to make the perfect pasta.
Once finished (your dough should be a silky texture) you will need to leave to cool for at least 20 minutes before rolling it out and fashioning into shapes.
Some people like to use a pasta machine, I do have one at home, but this can be done the traditional way.
If you do have a machine, then take a lump of dough (no bigger than an apple) and run through the machine – it should be on the widest setting. Do this for all dough and repeat the process 5 times.
Tip: Make sure you dust with plenty of flour so this doesn’t stick, keep sprinkling if you see it getting stuck.
This rolling process means you are working the dough, the ingredients are combining and perfecting your pasta. If you can, try to work through all the width settings on the machine, as this will ensure you pasta is stretchy and lump free.
Once you are satisfied, roll the dough through the machine into a rectangular shape, then fold in half, and in half again until you have a square of dough. For the final time, run your ready made square through the machine until you have got a long golden piece of dough!
Now – you can choose the shape and width you like. Cut and shape away! Try to do this within a minute of rolling out the final piece.
Tip: If your dough becomes too dry, this is an indication that you may need to stop playing around with it, pasta dries out very quickly.
After either hang on a spaghetti tree or place on individual trays.
Cook and Enjoy!