I made my own pasta !

Raymond Lin · 22 Aug 2012 at 23:42

100g of flour to 1 egg (and a pinch of salt)

Wrap it in cling film and let it sit for 30 mins before rolling.

I couldn't find my rolling pin so the wine bottle had to do.

I also don't have a pasta cutter! (rule of thumb, the thicker the sauce, the wider the pasta you should make)

Raymond Lin · 23 Aug 2012 at 00:18

It is THAT simple, btw, the Semolina is not for adding in, it is purely to put on the worktop so after you cut the pasta and lay it down, it goes onto that. If you use flour you are adding unnecessary extra flour to it, and when you put the pasta into the water, the flour on the outside will make the pasta all sticky and it all stick together.

Where as the semolina just dissipate.

Raymond Lin · 23 Aug 2012 at 00:23

Like play dough.

Then you let it rest for 30 min in cling film.

Raymond Lin · 23 Aug 2012 at 00:31

decmatt said:
Cheers Will give it a go soon! Great post!

If the dough is too dry, you can either

1 - crack another egg into a bow, whisk it, and using a tea spoon add a touch into the dough

2 - add a tiny bit of olive oil

If the dough is too wet, sprinkle a bit of flour.

I added a little more egg as it is a small economy egg rather than a large free range one.

p.s. get 00 grade (double zero) flour, sometimes call pasta flour.

Raymond Lin · 23 Aug 2012 at 07:39

DirtyJester said:
Have to say that looks rather good indeed and all made without a fancy pasta machine too.

Well, I'm thinking of getting one because it takes some serious elbow grease to get it thin and even especially with only a wine bottle lol and mine could be thinner still, about halved.

But I don't make this enough to really warrant one. As a Christmas present it'll be perfect

Raymond Lin · 23 Aug 2012 at 07:55

DirtyJester said:
Oooh don't mention that word it's still August

Question for you, would it be possible to make the pasta into ravioli and then freeze them to cook at a later date?

I would think so, can't see why not. Make a batch and take them out as many as you need. Make sme giant ones like size of your hand if you want!

Without preservatives though I would've leave them too long.

Raymond Lin · 24 Aug 2012 at 13:00

How do you know my definition or "too long"?

Raymond Lin · 24 Aug 2012 at 13:12

I've never been sectioned under the mental health act, no.

Raymond Lin · 24 Aug 2012 at 16:43

It was just garlic, basil, 300ml of double cream, 200g of pancetta, 200g of mushrooms (I used 3 in that pack).

Garlic first, add pancetta and mushrooms.
Season,
Pick some basil, bruise it and rip it a little
Cook until some of the water from the mushroom gets reduced, I actually drained some away.
Add 300ml double cream.
Then medium heat for a few minutes, careful not burn it.

Now when you add the cream, put the pasta in a pan of salted water, 1litre per 100g of pasta, have that water ready.

Put it in and fresh pasts takes 2 mins, if it's thick it might take 3. So when that's done, literally drain it and put it into the sauce in the pan. The fresh pasta will soak up all that nice sauce.

Then serve.

Raymond Lin · 24 Aug 2012 at 16:59

glitch said:
And how many would you say that would serve? Two?

100g of pasta would serve more than 1 but less than 2, that bowl is 100g and I couldn't finish it. I'd say 150g would be about right.

Raymond Lin · 25 Aug 2012 at 10:17

glitch said:
Blimey, that's a lot of pancetta and cream for two servings worth - too much for me.

Can't deny it looks absolutely scrumptious though!

I like pancetta

As for the cream, it was far too much, 300g can make enough for 2 easy, perhaps 4 even, I didn't pour the whole lot into the bowl, more like scooped up the pasta and pancetta leaving the cream behind, what I got was only the sauce absorbed by the pasta