My name is Anthony and I’m an Italian living in Canberra, Australia. I love to make a big fat mess in the kitchen! I’m passionate about good food and lots of it.
Today, I’m collaborating with Giuseppe the ‘Pasta Master’ from Un Etto di Pasta to cook some handmade egg pasta, as well as a beautiful tagliatelle dish cooked at a special location!
Discover the secrets to making the best traditional handmade pasta! We even give you tips for cutting the perfect pasta by hand, for those who may not have a pasta machine.
Try this at home, let me know how you go and how you made it your own.
Ingredients for pasta dough:
– 600g Flour (Semolina Flour and 00 Flour combination)
– Organic eggs
– Cup of water
Ingredients for pasta sauce:
– Extra virgin olive oil
– Cherry tomatoes
– Fresh basil
– Lemon zest
– Butter
– Parmigiano Reggiano
Method for pasta dough:
– Pour flour into mound on countertop
– Create well in the centre of flour
– Add 4 eggs to the centre of well
– Whisk eggs inside well
– Add a small amount of water to well
– Continue to whisk and combine flour
– Knead together, add more water if it feels too dry
– Continue Kneading
– Rest for 20-30 minutes in the fridge
– Cut dough in half, place one half in airtight container
– Flatten dough out with fingers
– Pass pasta through pasta machine to thin
– Fold into thirds and flatten with hands
– Pass through pasta machine again
– Work the pasta down to setting 2.5
– Dust the pasta with flour before last pass through the machine
– Cut pasta sheet into even pieces
– Cut pasta into tagliatelle
– Repeat for all pieces
Method for pasta sauce:
– Add butter and oil to pan
– Add garlic to pan
– Stir garlic around pan
– Stir in cherry tomatoes
– Boil water
– Once boiled, cook pasta (for fresh pasta, cook for a maximum of 2 minutes)
– Add a splash of pasta water to sauce
– Add pasta to sauce once cooked
– Zest a lemon into sauce
– Rip basil into pan and stir
– Plate up and finish with some parmigiano reggiano
ENJOY!
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