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!
■ 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
■ Cover with cling film and leave to rest for
■ 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.
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