By Matthew Luca
The true test of Italian cooking is the ability to make a good pasta dough, Pasta can be formed into a variety of shapes and styles and even flavoured using oils. When I learned how to make pasta the first time I would use a pasta rolling machine to make the sheets but my preferred method now is to use a long rolling pin just like Nona's in Italy have done for decades. This ensures you put your passion into the food and leaves you feeling humbled because it's something entirely hand crafted. As I say "Put the romance into the roll".
Ingredients
285g of 00 grade flour or pasta flour
1 teaspoon of fine table salt
3 Large eggs
2 tablespoons of Truffle Oil (Olive oil can be used as a substitute) I find the truffle oil adds a nice flavour and can be purchased from a good supermarket.
Method
In a large mixing bowl or work surface pour in the flour, make a well in the middle and add the eggs and oil.
Fold in the flour from the outside in towards the well and combine the mixture. begin to knead the dough together until it's strong and elastic when stretched. This may take up to 5 minutes. If the dough is to wet add a little more 00 flour, too dry add a drop more oil.
Cut the dough in half and form into 2 balls, wrap tightly with cling film and leave to firm in the fridge around 30 minutes until ready to use. Pasta dough will keeps for around 24 hours in the fridge or can be frozen for up to 4 weeks.
I have suggested to make 2 balls of pasta dough as it's easier to roll out the smaller amounts in the pasta machine or by hand. When rolling by hand ensure the surface is dusted with 00 flour and although time consuming it's fun, Pasta should be rolled each side until almost transparent and thin. You can then cut and fill ravioli's, tortelli, Pappardelle and tagliatelle etc by hand. Spaghetti will require use of a pasta machine. If rolling using a machine, ensure the rollers are coated with a light dusting of flour and roll from grade 6 down to 2.
To Cook:
Fresh pasta should be cooked on a light boil for around 10 minutes if done by hand, machine rolled pasta will cook in around 3-4 minutes if at grade 2, grade 1 will cook within 30 seconds to 1 minute but very thin.
Tips
To make smaller or larger amounts of pasta use the method of 1 egg per 100g of pasta flour.
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