How to make your own pasta | homemade pasta recipe

Simple tips for homemade pasta… by Anna Montali

How to make two types of pasta

To make the dough for filled pasta such as ravioli or tortellini, use 1 large egg for every 100g flour. Sieve the flour onto a clean surface and make a well in the centre. Add the egg and a pinch of salt and mix quickly with a fork until combined. Knead the dough until it comes together in a smooth ball. Wrap in plastic and refrigerate for 30 minutes before rolling the dough out and putting it through a pasta machine to make sheets.
To make the dough for long pasta and other shapes, use 5 large egg yolks for every 100g flour. Season, mix very quickly and shape into a ball of dough. Wrap in plastic and leave to rest in the fridge for 30 minutes before slicing and rolling through a pasta machine.

How to make ravioli

Knead your pasta dough on a lightly floured surface until smooth.
Cut into slices that will fit through a pasta machine.
Put each piece through the machine, starting on the first, widest notch.
Roll each piece again, moving to a thinner notch each time until you reach the last notch. You should have long strips of pasta about 8cm wide.
Lay the strips out on a clean surface and brush with a lightly beaten egg.
Pipe the filling along the edge of the dough and fold over to contain the filling.
With your fingertips, squash the pasta together at intervals to form little parcels.
Cut between each parcel with a cookie cutter to form ravioli.
Leave to dry for a few hours before cooking.

Why don’t you try these delicious pasta recipes?