You just can't beat the taste and texture of fresh pasta and making your own takes it up another level, it is even more velvety and soft.
It does seem to soak up the sauce more than shop bought fresh pasta, so make sure you have plenty of it!!
There are literally thousands of recipes for fresh pasta dough on the internet so I thought why not add mine to list!
Many will tell you to weigh out your ingredients accurately even measuring the amount of egg. I just put the amount of eggs I require followed by enough flour and see how it turns out after mixing, you can always add more flour if the dough is too sticky or water if its too dry.
You can use plain flour but I like to use double zero pasta flour. Double zero refers to how fine the pasta is ground, 00 being the finest ground. It has a very smooth texture almost like a talcum powder, perfect for smooth pasta.
200g Plain flour or preferably 00 pasta flour.
Two Medium sizes fresh eggs.
A pinch of salt
A teaspoon of Olive Oil
The Traditional Messy way
Pile your flour onto a work surface and make a well in the centre.
Crack your eggs straight into the well and add the salt and olive oil.
Slowly incorporate the eggs into the flour.
After a while of mixing it will start to come together.
Now it's time to get your hands dirty, continue to mix all the ingredients together with your hands.
If you feel the mixture is a little wet or dry, add a tiny bit of flour or water as required.
Knead the pasta with your hands for about 10 minutes.
You should be left with a lovely smooth dough.
It is tougher than a bread dough so will not come together to form a perfect ball, the bottom will be a bit ragged, but you don't want the top tearing.
The Easy less messy way
Put your eggs into a food processor and give them a little mix, for no more than a few seconds.
Add the rest of the ingredients and start to mix the dough.
Again you will soon be able to tell if the mixture needs flour or water, so adjust as you go.
Mix well until the dough is combined, it will form one lump and spin around in the machine.
Once you have got to this stage, the pasta dough is ready, cover in clingfilm and put in the fridge until you are ready to roll with your pasta machine or with a roller.