Easy homemade pasta recipe
The texture of Nici Wickes' homemade pasta is silky and soft - perfect for being turned into lasagna, ravioli or flat silky ribbons of pappardelle, as in this simple recipe for how to make pasta
- 2 1/2 cups flour
- 3 large eggs
- 1 tbsp olive oil
- In a large bowl, mix all the ingredients with a knife until just mixed, then tip out onto a clean surface and knead lightly for 10-15 minutes. It should form a ball of silky textured dough. Rest, covered in clingfilm or a plastic bag, for 30 minutes.
- If you have a pasta maker, follow the manufacturer’s instructions on rolling. If you are rolling by hand, work on a clean surface dusted with flour. Cut the dough into 3-4 tennis ball-sized pieces and begin to lightly roll each, turning and flipping until it is thin enough to almost see through. Continue until you have rolled each piece, flouring and hanging it over the back of a tea towel-covered chair back as you finish each.
- To make pappardelle, loosely fold each rolled sheet and cut into 2-3cm wide ribbons. Toss in flour to keep loose. Keep in an airtight container until ready to cook.
- Cook in well-salted boiling water – it takes a scant 2-3 minutes. Drain well and toss with lots of parsley, cooked peas, lemon juice and olive oil, then garnish with plenty of grated Parmesan cheese. Hey, “pesto”– you have a truly lovely Italian pasta meal made by you!