The Perfect Pasta

Perfect Pasta
Ingredients per person
100g ‘00’ flour
1 large egg
pinch of salt

Make the pasta on a flat surface. Poke a hole in the middle of the flour and add the egg.
Start to mix the egg in with a fork.
Bring the mixture together
Kneed for around five munites the dough so that it goes from a lumpy, dry dough until…
It turns in to a smooth dough that resembles play dough.
Wrap the dough in cling film and leave to rest for twenty minutes.
Start to roll out the dough and work up the gluten in the pasta.
Roll in to a rough rectangle then fold over three times and roll again. Repeat this three times.
Roll out in to a long length
Starting at the thickest setting and working on to the thinnest depending how tick you like your pasta.
Use the tagliatelle setting on the pasta roller or cut out by hand.
Leave to dry on a hanger or on a tray with some semolina to stop the pasta sticking together.
Cook the pasta in salt water for around two minutes depending how thick the pasta is.
Serve with your favourite sauce and enjoy.

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