- Cooking Time:
- Preparation Time:
- 400g plain flour (strong, or bread flour is best, but you can get reasonable results with ordinary plain flour)
- 4 whole eggs, lightly beaten
- salt to taste
- Place flour onto the work surface, and make a well. Add eggs, salt and gradually work into the flour until a soft and pliable dough forms. Knead the dough until smooth and consistent - 5 minutes should do.
- Allow dough to rest for an hour, covered in cling wrap, in the refrigerator. Divide dough into 4 balls. Flatten each ball into a disk and pass through the pasta machine on the widest setting, Fold in half lengthways and repeat. Keep rolling twice on each setting until you reach the narrowest setting.
- Cut pasta if it gets too long.
- * To roll by hand, divide mixture into manageable balls. Roll each portion evenly onto a well-floured board. A marble rolling pin is best for this job.
- Dust rolled pasta with extra semolina and allow to rest for 10 minutes before using, or air dry the pasta until required.
NotesWith a large family, pasta meals were a very economical way to feed everyone. When my eldest boy was seven he was asked how to make a meal from beginning to end. To my amazement he listed every single ingredient in my lasagne, including the home made pasta sheets. The truly amazing thing? This is the son who doesn't want to be a chef. *g*