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Fresh Pasta Dough

Making fresh pasta at home is much easier than you would think. And it’s really fun to do!
To decide how much to make, our rule of thumb is 1 egg per 2 adults for a main course portion of pasta. If you want to make sure there are leftovers go with 1 egg per adult.

Ingredient ratio per egg:
1 egg
75g unbleached flour
25g semolina flour
pinch of salt (about 1/8 tsp)
dash of oil (about 1/8 tsp)

Note: For 10 eggs use about a 1sp of salt and oil

1. Make a well in the center of the flour (you can prepare the dough in the bowl or on a floured surface). Sprinkle salt around the flour.

2. Add the eggs and oil to the center of the well.

3. Using a fork beat the egg, then start allowing the flour to fall into the well. Keep folding in flour until you have formed a sticky dough ball.

4. Continue kneading until the dough is smooth, elastic and even in color. It should not stick to your hands.

Note: To knead the dough, push down on the ball with the heel of your hand, then give the dough a quarter turn, fold it over onto itself and push away from you again with the heel of your hand. Continue until you achieve the desired consistency – this usually takes approximately 10 minutes.  If the dough seems too dry, sprinkle some water on top; if it seems to sticky, add a little flour.

5. Once you have finished kneading, wrap the dough in plastic wrap and let rest at room temperature for at least 30minutes.

Tip: You can make the dough the day before and keep it refrigerated until ready to use.  Bring to room temperature before you start rolling and cutting.