Homemade Egg Pasta

I bought myself an electric pasta machine recently which means fun for me and Bec (my 12 year old daughter) and delicious lasagne.

Ingredients:
300g  plain flour
3 large eggs

This makes enough for a large lasagne dish or pasta to feed about four people. You could make twice this amount, storing half wrapped in cling film while you make up the first batch.


Method:

Spread a clean tablecloth on the dining table to lay the prepared pasta on to dry. It needs to dry for about an hour before it can be packed and stored.

Place the flour on a clean bench or in a large bowl. Make a well in the centre and add the eggs. Use a fork to whisk the eggs together and then mix into the flour to form the dough. You won't get all the flour to mix in at this stage. Now use your hands and knead the dough gradually drawing in the rest of the flour and lumps of  dough rubbed off your hands until you've got a very smooth elastic dough. The perfect dough should not stick to your hands. You can add extra flour if it is too sticky or water if it is too dry, and you can continue to adjust this as you begin to roll it out.

Wrap the pasta in cling film and leave to rest for 30 minutes. If making ravioli you could make the fillings while you wait.

Flatten the dough out with your hands into a long rectangle shape. Using your pasta machine on the widest setting (1) run the pasta through several times. If the pasta is sticky spread some flour on it and fold it over on itself before running through the machine. Do this until you get the required consistency i.e. not sticky. Now continue to put the pasta through the machine gradually reducing the width, changing the setting through 2,3,4 and 5, depending on how thin you want the pasta. Run the pasta through at each setting 2-3 times. Cut the pasta in half when it gets too long to manage. You have to guide it in and out each side of the machine and you don't want it sticking to itself.

Put the pasta through the fettucine or spaghetti cutters if desired or cut into rectangles for lasagne and lay your pasta out to dry.

Fresh pasta takes 2-5 minutes to cook in boiling water.

The dried pasta will keep for 2-3 weeks, or try wrapping fresh lasagne sheets separated by baking paper in plastic and keeping in the fridge (for a few days) or freezer (for longer).