The way around this is to roll lots of small pieces of pasta rather than a few big ones. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).įirst of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. It's quite hard work, and after a few minutes it's easy to see why the average Italian grandmother has arms like Frank Bruno! You'll know when to stop – it's when your pasta starts to feel smooth and silky instead of rough and floury. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands. You can also make your dough in a food processor if you've got one. Knead the pieces of dough together – with a bit of work and some love and attention they'll all bind together to give you one big, smooth lump of dough! Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. ![]() Make a well in the centre and crack the eggs into it. ![]() In Italy it's called farina di grano tenero, which means 'tender' or 'soft' flour. Try to get hold of Tipo '00' flour – this is a very finely sieved flour, which is normally used for making egg pasta or cakes. Fresh Egg Pasta (A Jamie Oliver recipe – Mrs Krstic’s favourite cookery book author)
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