Fresh Pasta, Sicilian Style

Fresh Pasta, Sicilian Style


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A homemade pasta recipe. Make sure you try to use flour that is good quality and sifted once, eggs that are fresh and at room temperature plus water that is preferably filtered and at room temperature, too.

Fred from Randazzo

Serves: 6 

  • 480g plain flour
  • 4 whole eggs
  • 3 1/2 tablespoons water
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 4 teaspoons milk - only if making filled pasta such as ravioli

Preparation:45min  ›  Cook:6min  ›  Ready in:51min 

  1. Sift flour, making a well in centre. Add eggs, water, olive oil and sea salt in centre. Gently beat eggs with a fork, slowly combining flour. Once you can no longer use the fork, turn it out and start kneading.
  2. After kneading for 5 minutes, don’t worry if dough seems too dry; simply sprinkle with water, but not too much. If too sticky, sprinkle with flour, but not too much. Keep kneading for another 10 minutes. The dough should be smooth and consistent. Shape dough into a ball, wrap tightly in plastic wrap and place in fridge for 30 minutes.
  3. Cut off piece of dough, about 2cm thick. Wrap the remaining dough tightly otherwise it will dry out. Pass through pasta roller machine on the largest setting four times, each time folding the pasta sheet in half.
  4. Pass through each other setting once, until you pass it through the highest setting. Dust pasta sheet with flour and place on linen cloth in a cool dry area. Repeat with remaining pasta dough, unless you are making filled pasta. When making filled pasta use each sheet of pasta immediately. That is, before making the next sheet, fill the previous one.
  5. If making tagliatelle, fettucine or pappardelle, you can prepare all the pasta sheets and then cut them as required. Don't wait too long before cutting the pasta sheets or they will dry and crack.
  6. Bring a large pot of lightly salted water to a fast boil. Add the pasta and cook, stirring frequently to avoid sticking. Taste frequently whilst cooking so as not to overcook.

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