Egg Pasta
Fresh homemade pasta cooks in boiling water for 2–3 minutes, and that’s not some mad make-it- from-scratch lunatic exaggeration. It’s literally 2–3 minutes. If you can mix up flour and eggs and get it rolled out quick smart (and then go do something else while you rest it), you’ve got fresh pasta in the same time it took to open a bag and boil it for 12 minutes. It’s not only tastier – and you wear that earnest glow of someone who just cooked pasta from scratch dammit – it’s much more nutritious. The fresher the flour the better, ideally unbleached, and that’s some good carbohydrate.
Ingredients 3
500 g strong baker's flour
5 free-range eggs
salt, for the cooking water
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Method 6
Place the in a large bowl, make a well in the centre and add the while whisking with a fork. Incorporate the flour with the fork, and then with your hands, take the dough out, put it on the bench and knead it until it’s really smooth.
Wrap in plastic or wax wrap and rest in the fridge for half an hour.
Next, divide the pasta dough into large pieces and just work with one at a time, keeping the others covered (with one dry tea towel [dish towel] on the pasta and another damp tea towel over the top) so as not to dry the dough out.
Using a pasta machine, roll and re-roll from the largest to the smallest number on the machine, until the dough is 1–2 mm (1/16-1/8 in) thin. Or roll as thin as you can with a rolling pin, keeping the dough well floured.
You can cut the pasta however you like – into long, thin noodles, or into chunky strips – just keep them well scattered with to stop it all sticking together.
Bring a large pot of lightly salted water to the boil, then reduce to a simmer. Cook the pasta (in batches if there’s too much) until it is just cooked and floats to the surface, about 2–3 minutes, then remove with a slotted spoon.
Buena Vista Farm's tips
Basic egg pasta is always simply 100 g (3 1/2 oz/2/3 cup) plain flour and one egg per person. I have a family of five, so typically times this by five, but make as little or as much as you like.
