Making pasta is one of those things that sounds more complicated than it really is, and makes far more sense once you’ve watched someone do it. Do some research; look online to watch people making dough and practise until it makes sense.
- 375 g pasta flour
- 100 g semolina flour
- 15 g table salt
- 200 g eggs
- 50 g egg yolks
- coarse semolina, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 30 minutes
The dough can also be made the day before; just make sure you pull it out of the fridge and allow it to come to room temperature before you begin rolling.
To make the pasta dough, sift the dry ingredients onto a benchtop, making a well in the centre. Whisk together eggs and yolks, pour into the well and slowly start incorporating the flour into the egg until the dough comes together. Once together, knead for about another 5 minutes or until it starts looking smooth. Cover dough with plastic wrap and set aside to rest for 30 minutes.
To roll the pasta sheets you first need to make sure you have a nice amount of bench space and a good spot to attach the pasta machine. Lightly flour your work space and divide dough into 2 portions to make it easier to work with (make sure you re-wrap the waiting portion of dough). Use a rolling pin to flatten out the dough so it fits between the widest settings of the pasta machine. Roll it through once, dust off excess flour, give it a book fold, another flattening with the rolling pin, a ninety degree turn, and then feed it through again. Repeat this step a couple of times until the dough has smooth edges and begins to look silky. Once you are satisfied, start rolling the dough through the machine without folding, narrowing the settings by 1 each time you roll it through. Continue until you reach the second-last setting. Cut pasta sheet in half and lay it on a tray sprinkled with coarse semolina. Throw a little more semolina on top and lay down the next sheet. Cover with a tea towel before repeating these steps with the next bit of dough until you have 4 sheets of pasta.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.