Serves 2
Pasta:
- 100g ‘00’ Pasta Flour
- 1 Medium Egg
- Pinch of Salt
- Black pepper
Garnish:
- Finely diced red chilli
- Finely diced carrot
- Chopped parsley
- Cracked black pepper
- Grated Parmesan cheese
- Olive oil
Method
First make your pasta dough. Place the “00” flour in a small bowl. Make a well in the middle, and then place an egg in the middle of the well. Add a pinch of salt to the mixture. Using a fork stir the egg and gradually bring in the flour a little at a time until you form a messy dough. Use your hands to press the dough together and need on a clean surface for a couple of minutes until smooth and firm. Add a little water if too dry, or extra flour if too wet.
Using a pasta machine make sure the thickness setting is on highest and should be No.10 on most machines. Roll your dough through this setting and then fold the dough in half. Pass it through again and then fold it in half again and follow this procedure 10 times until you have a very smooth dough. Now roll the dough through each setting twice until you get down to No 2 or 1. Your pasta should be very thin now.
You can now cut your pasta into the shape of your choice. If you have a tagliatelle cutter feed the thin sheet of pasta through it and lay the pasta on a tray lined with baking paper. Blanch in Salted water for 1-11/2 minutes or until cooked and slightly firm to the bite. Toss with the garnish and Olive oil.
