Fresh Pasta Recipe

Making the Fresh Pasta

1. Combine the semolina and flour on a clean work surface, mixing with your hands until evenly blended.
2. Form the mixture into a mound and create a well in the centre. Crack the eggs into the well and carefully whisk them with a fork or your hands, keeping the walls of the well intact.
3. Gradually bring the flour from the edges of the well into the eggs, mixing little by little until the mixture starts to come together.
4. Use your hands to combine the dough. If needed, use a scraper to gather any loose flour or pieces of dough that have come away.
5. Begin kneading the dough by pushing it forward with your palm and folding it back. Repeat this a couple of times. Then rotate it vertically and repeat the process.
6. If the dough feels dry, wet your hands slightly and keep kneading until all the flour is absorbed. If there’s still dry flour left on the surface, sprinkle a very small amount of water to help incorporate it.
7. Knead the dough for about 10 minutes until it is smooth, elastic, and well-combined.
8. Wrap the dough tightly with plastic wrap or cover it with an overturned bowl. Allow it to rest for 10–15 minutes at room temperature.
9. Cut a small piece of dough using a scraper and flatten it with your fingers into a rough square shape. Sprinkle the dough lightly with flour and prepare your pasta machine.

Rolling the pasta

1. Set the pasta machine to the widest setting and feed the dough through. Fold it in half twice, then pass it through again. Repeat this process two more times, folding between each pass, to remove any air pockets.
2. Adjust the machine to a tighter setting and feed the dough through again without folding. Repeat this process, narrowing the settings each time, until the dough reaches your desired thinness.
3. If the pasta becomes sticky, dust it lightly with semolina before rolling further.
4. Cut the pasta sheet in half if it’s too long, then sprinkle semolina on the pasta sheet and the machine. Use the cutter attachment to create your desired pasta shape.
5. To make nests, gently twirl the cut pasta around your fingers and place it on a tray lined with baking paper. Cover with a clean tea towel to keep your pasta fresh and to prevent it from drying out.
6. Repeat step 1 with the remaining dough until all pieces are rolled and shaped

Cooking the Fresh Pasta

1. To cook the pasta, bring a large pot of water to a rolling boil and add 1 tablespoon of sea salt or rock salt.
2. Gently place the fresh pasta into the boiling salted water and stir immediately to prevent sticking.
3. Cook the pasta for 2–3 minutes or until its al dente. Mix it through your choice of sauce, adding a splash of pasta water to thicken it.