I’ve tried to include tips we’ve learned from all the mistakes we’ve made but really, you need to just get your hands dirty and start kneading. My favourite way to serve the pasta is with roasted tomatoes, garlic, fresh basil and tossed in olive oil.

Fresh Pasta

2014-06-26 18:57:06

Serves 4

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Prep Time

30 min

Cook Time

5 min

Total Time

35 min

Prep Time

30 min

Cook Time

5 min

Total Time

35 min

Ingredients

1. 2 cups of flour
2. 3 large eggsat room temperature
3. salt and pepper to season
4. olive oil
5. 2 cups grape tomatoes
6. 1 head of garlic
7. 1 stalk of fresh basil

Instructions

1. Preheat oven to 350 degrees.
2. Toss the tomatoes in olive oil and place on baking sheet with aluminum foil. Cut off the top of the whole head of garlic, wrap in aluminum foil and place on a baking sheet. Bake for 45-60 mins.
3. Measure out the flour on a clean flat surface and pile into a mound. Create a well in the center of the flour for the eggs.
4. Mix the eggs in the well and slowly start incorporating the flour from the sides. Be careful with letting egg escape or getting onto your hands. The dough is fairly stiff so even a small amount of escaped liquid can make a big difference.Tip: Choose the three largest eggs in your carton
5. Once the dough starts to come together, knead for 8-10 minutes until it becomes smooth. Cover the dough with plastic and let it rest for 15-20 minutes.
6. Divide into 4 pieces and start to roll with a pasta roller at the thickest setting until you're able to feed the dough through at the thinnest setting.
7. Once the pasta sheet is thin enough, feed through the cutter, shake out the strands, and boil immediately for 1-3 minutes

Tips

1. As you work with the dough, be sure to keep the rest wrapped, if it starts to dry out, it's painful to roll out.
2. As the dough comes out, keep an eye on it to make sure it doesn't fold over on itself.

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble ingredients

Make your mound of flour and crack the eggs into the well

Knead until smooth, for ~8-10 minutes

Divide your dough and start rolling

Once the pasta dough has gone through the thinnest rolling session, it’s ready to be cut

From dough to linguine

Fresh linguine ready to be boiled

Roasted tomatoes and garlic ready to go