Fresh pasta

Fresh pasta

By
From
Venice
Serves
4-6
Photographer
Helen Cathcart

Ingredients

Quantity Ingredient
200g ‘00’ flour, plus a little extra if necessary
2 large free-range eggs

Method

  1. Pour the flour into a mixing bowl and make a well in the middle. Crack the eggs into the well. Using a table knife, gradually combine the flour into the eggs starting with the flour around the eggs and working your way out. Keep mixing the egg and flour until they form clumps of dough.
  2. Use the fingertips of one hand to incorporate any remaining flour bringing everything together until you have a ball of dough. Try to squash all the crumbs of dough into the ball, but discard any that don’t make it. Remove the dough from the bowl and place on a floured work surface. Knead the dough by flattening and folding it for around 5–7 minutes, adding a little more flour if it is very sticky. Do this until it stops sticking to the palm of your hand. The dough should form a soft but firm ball that bounces back to the touch when prodded. If the dough becomes really dry and has many cracks add 1–2 drops of water – do this in a bowl or food processor to rescue it.
  3. Leave the pasta to rest covered in plastic wrap for 20 minutes or for up to a day in the fridge. It is now ready to go through a pasta machine or to be rolled by hand.

Black pasta

  • Black pasta is made by adding the black ink from cuttlefish (sometimes also called squid ink) to eggs and flour when making the pasta dough. It does have a slight fishy flavour so is only used for seafood pasta recipes. The ink can vary in strength, cheaper versions being weaker so you will need to use more. As a rough guide, 2 tablespoons of ink (bought online or at good delis) is enough to colour 200 g ‘00’ flour if mixed with 1 whole egg and 1 egg yolk. Whisk the ink and eggs together first before adding to the flour, following the instructions above. If it looks a little grey simply add more ink and if it becomes too soft add more flour to compensate. Cut into tagliolini or tagliatelle using the cutter on a pasta machine.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again