I always remember getting so excited when mums 45 year old pasta machine would come out on special occasions and we would make fresh pasta together. I’d always have to take some headache tablets after, as the machine didn’t half kick off some decibels when it didn’t overheat and switch off every 30 minutes. Traditionally mum always served with a nice rich meaty ragu, however I make it with all sorts of sauces and it works just as well. The flavour and texture of fresh pasta is like nothing else, so I tend to make more often.
Whether by hand or in the machine, knead the ingredients for 10 minutes until smooth
If the dough is too wet, add flour and if too dry then add some water
The dough can be cut into portions and placed into an electric or manual machine to be shaped as desired
Cooking time is normally 10 minutes in a pan of salted boiling water
To stop the pasta sticking, always add a little oil and stir.