Recipe courtesy of Psychologies Magazine (July 2020) and taken from Pasta Perfect by Laura Santini.
This easy recipe comes from Emilia-Romagna, the pasta-making capital of Italy – so it must be good!
Serves : 4-6
500g type OO flour, plus extra for dusting
1/2 tsp salt
5 free-range eggs (the rule is 1 egg for every 100g flour)
Sift the flour into a mound on a clean work surface. Make a well in the centre, add salt and crack in the eggs, one by one.
Use a fork or your fingertips to beat the eggs lightly in the centre of the well, drawing in the flour a little at a time. If too wet, add a bit more flour; if too dry, add a drop of water.
When combined, knead together into a large ball of dough. It will look smooth, more like pastry than bread. Wrap in cling film and leave to rest in a cool place for 15-30 minutes.
Once the dough has rested, if working by hand, lightly flour a rolling pin and get rolling until you’ve reached the desired thickness for your chosen shape. Roll either by hand or through a pasta machine until thin, then cut into the required shape. If using a pasta machine, follow the machine instructions.
Work with one quarter of the dough at a time to make it more manageable.