Making your own pasta is a great Sunday morning activity, and one we highly recommend you enjoy with your kids.
The thing is, anyone can buy premade, dry pasta, but not many take the time to make it themselves. It brings a whole new flavour to your food and makes you appreciate what you eat so much more. A lot like going out and picking your own ingredients. Read on to discover how to make your own tagliatelle.
What you Need
For this particular process you do not – we repeat, do not – need a pasta making machine. Why? Because we are going to make tagliatelle. And if your kids want to make their own pasta shapes they are more than welcome to! You need: 450 grams of all-purpose flour. Salt. Bowl. Strong hands. 4 whole eggs, plus 1 yolk. ¼ cup of extra-virgin olive oil. 1 to 2 tablespoons of water (more if needed). A rolling pin. Kitchen towel. Sharp knife. A Baking tray and sheet.
Up First, Dough
The first thing you need to do is make the pasta dough. So combine your flour and salt in a bowl, make a well in the centre, and crack the eggs into the well. Beat the eggs with a fork until they’re smooth and then with your hands, mix the eggs with the flour and knead it until all it makes a nice, malleable dough that doesn’t snap back at you when you’re massaging it.
Time to Knead
Make sure you knead the dough properly or your pasta will be soft and soggy when you cook it. You want springy, al dente pasta! It’s a little bit of hard work, but you can pass it on and give everyone a chance to knead away. Once the dough is ‘elasticy’ you’re ready to go, but your dough needs to rest. So wrap it up in a little glad-wrap and put it in the fridge. When it’s ready you should be able to press into it easily and watch it slowly rise again.
After an hour or so in the fridge you need to divide your dough into 6 manageable mounds. So grab your sharp knife and cut the dough up. Believe it or not, this will later become the pasta you are going to cook and serve your family for dinner – pasta your family actually made! But for now, rewrap 5 of your pasta parcels in glad-wrap and keep one piece out to work with.