Perfect fresh pasta dough

This simple pasta dough recipe is perfect for using for a range of pasta, such as pappardelle, lasagne, ravioli and pasta shapes like farfalle or tortellini.

Whether you have a pasta making machine, or you want to roll out your own fresh pasta with a rolling pin, this is a great ratio to make perfect pasta every time.

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Egg pasta dough recipe

Servings: 1 person This recipe makes enough pasta for one person, so just multiply by the number of people you’re making for.

Ingredients:

• 100g 00 pasta flour
• 1 large egg

Instructions:

1. Place the pasta flour on a wooden board and create a well in the middle, like a volcano. Make sure you don;t build the sides too high otherwise your egg will overflow!
2. Crack the egg into the middle of the flour.
3. With a fork, gently whisk the egg and gradually pull in the flour to create a smooth batter before it becomes a sticky dough. Don't worry if it doesn't pick up all the flour.
4. Bring it together with your hands and gently knead for 10 minutes. To knead your dough use the palm of your hand to push the dough away from you and then fold back onto itself and rotate 90 degrees and continue kneading. Keep the board lightly floured and keep kneading until it becomes a smooth, soft and springy dough.
5. Once the dough is smooth and springy, roll into a ball like shape and wrap in a beeswax wrap, or teatowel/cling film and leave at room temperature for 20 - 30 minutes.
6. Once rested, if you’ve made a large quantity of dough, split it into smaller pieces to work with, especially if you’re using a machine.
7. You can then roll out sheets of pasta for lasagna, ravioli, pappardelle, or to create shapes.
8. If you're using a pasta machine, roll your dough through the widest setting at least four times. Then gradually move up the settings to create a thinner pasta dough, until it's the thickness you require.

Pappardelle

Pappardelle is one of my favourite pasta. The name speaks for itself, translated from the verb pappare meaning to ‘gobble up’ and that’s easy to do with pretty much any sauce! It's great for ragu, perfect for creamy sauces, or a simple pesto.

To make pappardelle flour the top of the sheet of pasta and roll it, like a log – then cut about 2 inches wide and place the strands on a floured board or tray. If you have lots to do place a tea towel on top to stop it drying out, then continue with the other pieces.