We eat quite a bit of pasta. Sometimes twice a week in various guises. Our fav - the quickest and easiest is spaghetti or fettucini with a meat Bolognaise sauce. I had never made my own pasta until last year, I don't think I would go back to having shop bought as I think fresh homemade is just something else. And I was amazed at how simple it is.
On a trip to England last year my daughter and I had a few days down in Brighton. I hadn't been to Brighton for years. I really love it. The architecture, the Palace, the Lanes, the little restaurants and tea rooms, the Pier and the rock. We didn't think we needed to pre-book anywhere to stay, we would just book something when we got there. What a mistake that was. It was like trying to find a room at the Inn and we were nearly ready to take a stable. We had my granddaughter with us at the time who was only a baby then, which proved to also add to our woes as some of the lovely little bed and breakfast places said "no children"!
On the Saturday night we booked a pasta masterclass at Recipease a Jamie Oliver cafe, larder and demonstration kitchen. It was such good fun. A small group worked together in the demo kitchen and then we ate our own cooked pasta and a glass of red afterwards. I haven't looked back since. And I have passed my new learnt skills onto all sorts of men women and children.
What do you need?
100g of "OO" Italian flour and 1 large egg per person (this makes a generous serve)
simple so far......
Turn the dough out onto a floured bench and knead the dough for a few minutes until it is smooth and the gluten is released = bounces back when pushed with a finger.
Flatten the dough so it can be fed through your pasta maker.
With your pasta maker dial on No.1 feed the dough through the wringer.
Gradually increase the dial number so your dough becomes thinner and thinner.
Keep your dough well floured between each dial increase.
The cutting part of my pasta maker has two sizes - one for spaghetti and one for fettucini. If you wanted it thicker you could cut it by hand. If it breaks or falls apart don't worry just re-roll it.
Uncut pasta sheets are perfect to make lasagna as you can cut the sheets to what ever length that suits your dish.
It will need to be bubbling madly before you throw in your pasta.
Remember while you are working with your pasta make sure you keep it well floured - this will stop it sticking together.
Fresh pasta only takes a few minutes to cook so don't walk away and leave it.
Taste a strand as soon as it starts to float to the top of the pot. Strain when it is cooked to your liking. Don't rinse.
Serve immediately with your sauce of choice.
And there you have it perfect every time!