One of my favorite things to do is making homemade pasta. There`s something special about homemade version compared to the store bought pasta. I usually make some extra, dry it and keep it for other occasions. It tastes better and gives any dish another dimension. If you would like to wow people coming to dinner, you should definately give it a try. And, it isn`t so complicated ih you have a pasta machine (I would never do it without it because rolling the dough with a rolling pin is pretty damn difficult).
The recipe is very simple: with 1 egg use 100g plain flour. This time, I wanted to make my homemade pasta extra special so I added a twig of rosemary which I chopped and bruised in a mortar and little bit extra virgin olive oil. Can you imagine the smell that was going around my house while rolling it?
pinch of salt
few drops extra virgin olive oil
1 twig rosemary
Sift the flour on a clean wooden surface. Make a well in the flour, break the eggs into the well and add salt. Use a fork to whisk your eggs a bit and than start to incorporate flour into the eggs. When it becomes too difficult to mix with a fork use your hands to form a dough. Knead for several minutes in order to get an elastic and smooth dough.
Wrap your dough into plastic foil and leave it in the fridge for 20 minutes.
Cut it into smaller strips. Flatten each strip so that you make the job easier for your pasta machine. Begin running the strips through the widest setting of your pasta maschine (usually 1). Fold it in half and run it again on the same setting. Repeat several times and than start to reduce the setting. Each time dust the strips with a little bit of flour. I always make my strips as thin as possible (7). Let the strips rest on a clean table cloth for 10 to 15 minutes. It is crucuial that the strips are not too dry or not dry enough. In the first case, you won`t be able to cut them and in the second case the pasta would stick to each other.
Start cutting your pasta with cutting setting on your machine. Catch the pasta with your fingers and put it on the table cloth to dry. This time, I made tagliatelle. Dry at least 24 hours and store in an airtight container.
This pasta truly deserves the best sauce you can make.