Once you have a pasta recipe in your repertoire, you can then use it to create delicious pasta recipes for all occasions. Fresh pasta will keep for a few days in the fridge, but you can also wrap it well and keep it in the freezer for up to one month.
- 600g tipo '00' plain flour or pasta flour
- 12 egg yolks
Pile the flour onto your worksurface and make a well in the centre. Add the egg yolks. Using your fingers, bring a little of the flour into the egg yolks at a time, mixing, until you've mixed most of the egg yolks into the flour.
Use your hands to squish the dough together, and once squished together, pull, stretch and punch the dough to knead it. Keep kneading until it stops feeling rough in your hands and starts feeling smooth and stretchy.
To roll your pasta, either use a pasta machine and follow the instructions, or take a small lump of your dough (covering the rest of your dough whilst working to stop it from drying out) and roll out on a tipo 00 floured work-surface. Fold in half and roll again until flat, then fold again and roll out until flat. Roll it as thin as you can, around 1-2mm. If doing this by hand, this will probably be into a rough circle. Then, using a pasta cutter or sharp knife cut your pasta dough into the desired shape.
To cook, drop into boiling salted water and simmer for 3-4 minutes or until cooked to your liking. If you're not going to use the dough, wrap it well in cling film and it will keep for a few days in the fridge.