Homemade Pasta

Making fresh pasta is often a family venture for us.  We gather around the kitchen island with pasta flour, eggs, oil, and hands ready to help.  A recent purchase of a pasta machine and drying rack give a more professional touch.  However, for years we used a rolling pin to create lovely tagliatelle and the back of kitchen chairs to dry the rolled pasta sheets before cutting into strips.  Pictured here is Rich, partner of my nephew Chris.  Both spent the past holidays with us and joined in pasta preparation.

Serves 4

Ingredients:

300g/10 oz pasta flour ("00")
pinch salt
1 tablespoon olive oil
extra flour for dusting surface when rolling pasta

1. Pour the flour and salt out on a clean work surface.  Make a well in the centre and add the eggs and
2. oil.
3. Using a tablespoon mix thoroughly.  Knead the dough lightly.  Divide in half.
4. Roll each half on the lightly floured surface until it is to desired thinness.  We say the thinner, the better.  Muscle bound men help here.   Dry each sheet on the back of a kitchen chair for about 10 minutes.
5. Roll up each sheet loosely like strudel and cut through at regular 5mm/1/4 inch wide intervals to make tagliatelle.  Let them dry on the counter or a drying rack for 30 minutes for longer.
6. Cook in a large pan of salted boiling water for 2 to 3 minutes.  Drain.
7. Serve with your choice of sauce or simple toss lightly with oil, salt and pepper.