Homemade pasta is a relatively easy recipe, although in my case it can make or break a relationship. Why? I have tried on many occasions to avoid ending up with a kitchen that has flour in every crevice. Even though I love cooking, I have never had a good affiliation with cleaning. Whereas Mr FYF loves a clean kitchen at all times.

There are a lot of articles out there stating a pasta machine isnt a must- I have no idea how you can get a thin pasta sheet without it.

I have been neglecting my blog lately as cooking has been taken over searching for houses and packing. Mr FYF and I brought our first house, so to make up for the lack of attention to my blog I aim to have 2 posts up tonight.

WOODEN SPOON RATING:

NOW FOR THE RECIPE:

 Easy conversion: 100gm to 1 egg = 1 serving (large)

1. Place flour on a clean bench and make a well. Crack the egg(s) in the middle and beat with a fork.

2. Using your fingers incorporate the flour a little at a time with the egg mixture.

3. Now the hard bit- work the dough until it feel silky (and not rough)- this will take time, love, and even more time. Alternatively you can process in a blender then knead- though I’m will Neil Perry on this- the pasta isn’t as good.

4. Rest in the fridge for a minimum 30 mins- this is important step- don’t skip! (Ensure the pasta is wrapped tightly in cling wrap as my favorite quote from Jamie Oliver is- “No one likes crusty Pasta”)

5. Once rested, dust with flour and put though the widest setting, then pass it though the 3rd widest setting. Fold it in half and half again and pass it back though the widest setting- Do this about 6 times- as it works the gluten in the flour making it stretchy rather that soft and mushy

6. Next pass the flour though each setting from largest to smallest dusting it with flour each time to prevent sticking

7. Once you have got it to the skinniest fold the edges in and pass it though again- this will make a nice even rectangle piece of pasta

Pappardelle

8. Lightly dust the pasta sheet with flour and fold in half, then again and again. Cut into 3- 4cm portions then unroll.

Cooking:

9. Cook for 2 mins in boiling salted water.

Voila.

TIPS:

- Dust flour between sheets to prevent sticking

-Cover with a damp tea towel if not using straight away.

-Ensure water is boiling, this will prevent sticking.