fresh pasta - basic recipe

ingredients (per serving)
1 egg (preferably large free range)
100 g semolina or durum flour (available in continental delicatessens)
3/4 t sea salt

Quantities given are approximate, since ambient humidity, eggs and flour vary widely.

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method
Combine flour & salt in food processor, with motor running add eggs. Process for a few minutes until combined. Tip out on floured surface and kneed for a few minutes. The dough should fell springy but nit be sticky. Slowly add more flour if the dough is too moist. Wrap in plastic wrap and set aside for 1 hour.

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Set rollers for pasta machine, on widest setting. Cut dough into equal pieces about the size of a tennis ball then flatten gently. Run one ball through rollers, dusting lightly with flour if dough sticks (keep remaining dough covered under a teatowel). Working on lightly floured surface, fold dough into thirds. Pass dough, edges first, through rollers again. Repeat process 5-6 times, keeping rollers at widest setting and lightly dusting rollers with flour if dough sticks.

Don't add too much flour, just enough so the dough rolls easily and doesn't tear or shred. If the dough comes out slightly shredded or broken, simply remove it, fold it and roll it through the widest notch to flatten it, then begin again.

Once the dough is elastic and satiny without being dry, it is ready to roll thin. Start rolling the dough through the next to largest notch on the machine and work your way down to the smallest notch until long dough sheet forms, about 24 to 30 inches long.

Hang sheets over pasta drying rack (or two brooms covered with teatowels balanced on the back of chairs) just until pasta is slightly dry, about 10 minutes (pasta should not be brittle or wet).

Repeat with remaining dough.

variations
Thyme: Mix 2 teaspoons fresh thyme leaves into flour before blending with egg and salt mixture.
Citrus: Add 1 teaspoon finely grated lemon zest to the eggs before adding to the flour

cutting shapes
Cut the ribbons of dough in half, crosswise, and make tagliatelle (1/4-inch strips) or tagliarini (1/8-inch strips). Or use the cutter attachments to make traditional favorites such as angel hair, fettuccine or linguine. For lasagna and ravioli, no cutting is necessary. It also easier to make these two dishes using pasta rolled only to the second last setting.

Once cut, toss the pasta in a bowl of flour to keep it separated. When it is dried to a tender brittleness it is ready to cook. It can also be frozen before cooking.

fresh pasta sauces
The more intense flavor and texture of dried pasta can stand up to hearty, gutsy, meaty sauces but when saucing fresh pasta, consider fresh, elegant, and uncomplicated sauces like simple butter & sage, wild mushroom, garlic & sauce. They don't overwhelm the pasta, but complement it, showing off its fine texture. The pasta provides a gentle foil for the sauces as well, allowing their flavors to come through, and for each mouthful to be a pleasurable contrast in textures.

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flavour fresh pasta

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