PastaAlison Lambert


PastaAlison Lambert

I really do love to make my own pasta.  I don't make it often enough anymore, as i always seem to have less and less time.  From start to finish of making pasta it took me about 1 hour, and that was including resting. 
Not only does it taste divine, it is hugely satisfying and a great way for the children to get involved.


600g '00' flour or strong flour
6 whole free range eggs or 12 free range egg yolks
pinch of salt

Pasta machine

You can either place the pasta in a bowl (which is tidier) or as i have done place it on your bench and make a well in the centre.  Break the eggs in a bowl and lightly whisk to combine.  Add the salt and tip into the well in the centre of flour.  With your fingers work the egg into the flour until all the flour is incorporated into the egg.  It is important to give your dough a good work out as it gets the gluten going.  Which will result in good strong pasta!
Once your dough is smooth and elastic looking cover in plastic wrap and rest for 30 minutes. Don't worry if you think your dough is looking and feeling a little tough and a little dryer than you would expect.  On resting the dough it moistens and softens up.
Position your pasta machine on a table or work surface, give a light dusting with flour and have some form of broom handle or something similar to hang your pasta on whilst making it, (it will need to be horizontal). Cut the dough in half or even in thirds, start with one ball and flatten out to fit the width of your machine, don't forget to keep the remaining balls of dough covered as pasta dries out very fast.  Starting with the largest opening on your machine, lightly flour your pasta and roll gently through the machine.  Once the dough is through rub off any excess flour and fold the dough into 1/3 and pat dough and re-roll again on the biggest setting.  Now roll the dough carefully through each digit until your pasta is almost transparently thin and long.  You can now use this pasta as you would like, you could cut it into sheets for lasagna or cannelloni.  Cut it free style or put it through the machine for tagliatelle or spaghetti, the options are endless.
Once you have cut your pasta hang it over the broom handle or whatever you are using and continue until all the pasta is used.
Bring a large pot of heavily salted water (like the Mediterranean sea) to the boil.  Add the pasta and stir to loosen.  Keep the water boiling - fresh pasta will only take a minute or two.  Always check a piece of pasta, as soon as it is done, remove from the heat and drain immediately.

Mix through your favourite sauce.

Fresh Broad Bean Pasta