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Homemade pasta

Ingredients

300g ‘00’ flour
A grinding of NOMU Sea Salt
3 large free-range eggs, lightly whisked

Directions

If you have a stand mixer, place all the ingredients into the mixer bowl and combine with the dough hook attachment on the lowest setting, then knead for a few minutes until smooth and springy.

Alternatively, place the flour and salt on a clean surface and make a well in the centre. Pour the eggs in the middle, then, using your fingertips, mix the eggs in a circular motion, slowly incorporating more and more of the flour until it all comes together. Knead the dough until it is smooth and elastic. Wrap up the dough tightly in cling wrap and refrigerate for 30 – 60 minutes.

Set up your pasta machine securely on a large clean kitchen counter or table and dust the surface with flour. Divide the dough in two, re-shape each into neat balls, then flatten into a rectangular shape and dust both sides with flour. Turn the dial to the widest setting and feed your pasta through the machine. Fold your pasta in half lengthways, and repeat, making sure that you lightly dust both sides of the pasta with flour every time you roll it through the machine. Continue this process through to the narrowest setting. Finally fold your strip of pasta in half lengthways again and again until you have a square. Turn the pasta 90 degrees. Switch your machine back to the widest setting and roll the pasta once through each setting again until you have a beautifully smooth sheet of pasta which is now ready to shape.

Cut your pasta into noodles or shape into ravioli, tortellini etc. Cook the pasta in a pot of boiling salted water for 2-3 minutes until soft but al dente.

Tip: Always cover any pasta with a clean damp cloth to prevent it from drying out. 

Ingredients

300g ‘00’ flour
A grinding of NOMU Sea Salt
3 large free-range eggs, lightly whisked

Directions

If you have a stand mixer, place all the ingredients into the mixer bowl and combine with the dough hook attachment on the lowest setting, then knead for a few minutes until smooth and springy.

Alternatively, place the flour and salt on a clean surface and make a well in the centre. Pour the eggs in the middle, then, using your fingertips, mix the eggs in a circular motion, slowly incorporating more and more of the flour until it all comes together. Knead the dough until it is smooth and elastic. Wrap up the dough tightly in cling wrap and refrigerate for 30 – 60 minutes.

Set up your pasta machine securely on a large clean kitchen counter or table and dust the surface with flour. Divide the dough in two, re-shape each into neat balls, then flatten into a rectangular shape and dust both sides with flour. Turn the dial to the widest setting and feed your pasta through the machine. Fold your pasta in half lengthways, and repeat, making sure that you lightly dust both sides of the pasta with flour every time you roll it through the machine. Continue this process through to the narrowest setting. Finally fold your strip of pasta in half lengthways again and again until you have a square. Turn the pasta 90 degrees. Switch your machine back to the widest setting and roll the pasta once through each setting again until you have a beautifully smooth sheet of pasta which is now ready to shape.

Cut your pasta into noodles or shape into ravioli, tortellini etc. Cook the pasta in a pot of boiling salted water for 2-3 minutes until soft but al dente.

Tip: Always cover any pasta with a clean damp cloth to prevent it from drying out. 

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