Make your own dough and use a pasta machine with confidence.
Points to remember
- Place '00' flour in a food processor and add eggs.
- Pulse until the mixture forms pea size clumps.
- Tip the mix onto a work surface and knead lightly to make a smooth dough. Wrap tightly in clingfilm and rest for 20 mins at room temperature.
- Feed through a pasta machine, working from the widest to narrowest setting.
- For tagliatelle, or pasta that is thin, stop at the second to last setting on the machine, then cut as desired. For papardelle, lasagne, ravioli or pasta that is quite wide, roll the pasta to the thinnest setting.
- The pasta can now be left to air dry before use.
- Use '00' flour or flour that says it is suitable for making pasta. Other flours will not produce a dough that can hold its shape in the water.
- Don't add salt to the flour because it will lead to white spots forming on the dough and finished pasta.
- Keep any lumps of pasta dough that you're not using, or sheets of pasta that you still need to work with covered tightly, because it can dry out quickly and become hard and unusable.