Learn how to make fresh pasta with this easy step by step guide that shows you how to make traditional style tagliatelle. Keep things simple by mixing fresh pesto for a simple midweek meal. Or cut the pasta sheets into squares as we show you how to make ravioli.
Serves 260 mins
200g plain flour 2 eggs
Place the flour in a large mixing bowl.
Crack the eggs into the bowl and using your fingers, mix into the flour until all combined.
When the dough starts to form, tip out from the bowl onto a lightly floured surface and knead together for 5-10 minutes until the dough is smooth and elastic.
Wrap the dough in cling film and leave it to rest for 45 minutes in a cool place.
To roll out the dough, split it into manageable pieces
Place on a lightly floured surface and flatten down with your hands.
Using a rolling pin, roll the dough out, turning the dough and re-rolling again. Continue to roll out, turning the dough until it is about 2mm thick.
As soon as the pasta is rolled to the right thickness, it should be cut into shape straight away to avoid it drying out. (To avoid your pasta drying out, you can always cover with a damp cloth which will retain the moisture in the pasta.)
Tagliatelle is a traditional pasta shape you could try which are shaped as long, flat ribbons about 7mm wide.
To make tagliatelle, simply fold your flattened dough over on itself a number of times, adding flour between each layer.
Cut into strips 7mm wide.
When you then unfold the cut lines you will have a long, thin strand of pasta.
To cook the tagliatelle, bring a large pan of salted water to the boil.
Fresh pasta is quick to cook so remove from the pan after 2-3 minutes.
Drain the pasta and mix with green pesto, tossing until all the pasta is coated.