- 500g "00" grade pasta flour (Something like the picture below)
- 5 large eggs (whites only) - How do you separate the egg yolks from the whites? Crack the egg and toss the yolk back and forth between the halves allowing the egg whites to drop into a bowl.
- Plain (or Semolina if you can find it) flour for dusting
I used a mixer. Add the flour and egg whites and blend until it looks like bread crumbs. If it's too sticky, add more pasta flour. If it looks too dry, add more egg whites. Eventually it should blend into a nice ball (or a few). Remove it from the blender and knead it for about 3 minutes until it's smooth. Wrap the ball of dough in cling wrap, and put it in the refrigerator for an hour.
**You can also do it by hand by making a hole in the middle of your flour. Then, pour the egg into the middle and mix in the flour from the edges with a fork. Once it starts to form thicker dough, knead it for 3-5 minutes until you have a smooth dough ball.
Separate the ball of dough into 4 smaller ones. Take the first one and flatten it with your palm. Keep the remaining dough covered until you use it. Use the largest setting on your pasta machine to roll it through 3-4 times. Fold the ends into the center each time to ensure it evens out. I use this pasta machine, which I bought for only £21:
|It's showing the process AFTER flattening/thinning the dough for noodles.|
Cheers! Let me know how it goes!
(Recipe for pasta from Jamie Oliver's The Naked Chef)