Make your own pasta!

Just do it! Making your own pasta is just so satisfying, whether you have a pasta machine or not.

When my daughter was at prep school, I arranged afternoon classes of pasta-making. The girls would

come to our kitchens after school and make pasta to take home for dinner. We would have sheets of pasta

drying on the clothes racks in the garden and driveway. Fortunately none blew away in the south-easter!

THE PASTA

■ Simply sift 400g plain flour onto your work

surface, make a well and add 4 beaten

extra-large eggs and a pinch of salt.

■ In circular movements with your fingertips

slowly incorporate the flour to form a smooth

dough and then knead it lightly to form a

springy ball.

■ Cover with cling film and leave to rest for

30 minutes.

■ Divide the dough into three or four pieces

and roll out evenly, or use a pasta machine.

WITHOUT A PASTA MACHINE

Roll the dough out on a floured surface and

cut into strips.

USING A PASTA MACHINE

■ Take each piece of dough and work it

through the rollers on the thickest setting.

■ Now continue to put the pasta sheets

through the machine, decreasing the

thickness each time. You’ll need to do this

six times to achieve the ideal thickness.

■ Hang the sheets on a clotheshorse and

leave to dry for about 20 minutes. The

sheets should feel flexible but not brittle.

■ Once the pasta is semi dry, pass it through

the tagliatelle or angel-hair setting, one

sheet at a time.

■ Separate each strand and hang them back

on the clothes horse.

TO COOK

Plunge into boiling salted water for three

to four minutes, drain well and serve. It is

excellent with MY FAMOUS TOMATO SAUCE

(see Page 88).

■ Cool and place in the fridge.

■ To turn out loosen the edges and flip onto

plates.