top of page
Search

The dish with the pasta // All Purpose Pasta Recipe

  • Writer: theflakyboy
    theflakyboy
  • Feb 20, 2022
  • 2 min read

Updated: Jul 18, 2023

A very simple recipe you can use to create your own fantastic pasta dishes.


Pasta has been around for forever and dependant on where you're from in Italy, the recipe differs substantially. In this recipe, I'm going to show you a version i was taught and has stuck with me for many years now. Don't be afraid, get your hands dirty and try something a little different.



Pasta has always been a huge part of my diet and means a lot to me (as weird as that sounds). The recipe below is a generic one you can use for most dishes, but keep your eyes peeled for more pasta dishes coming up in the future. This one I used for lasagne.


Ingredients


  • 3 cups (480g) tipo 00 flour

  • 4 large whole eggs

  • 1 large egg yolk

  • 1/2 tsp (2g) fine sea salt

  • 1 tsp (5g) extra virgin olive oil



Method:


  1. On a clean and very dry bench top, tip your flour into a mound directly onto the bench.

  2. Add all eggs to a glass bowl, make a well in the flour with the bottom of the bowl and then tip all eggs into the well.

  3. Grab a fork and start to slowly incorporating the flour to the eggs being careful not to make a hole in the walls.

  4. Get the eggs to a thick(ish) texture then using a metal scraper, bring the remaining flour into the centre.

  5. Once combined, knead by hand until the dough is nice and soft.

  6. Cover and rest for about 30 minutes then cut into your desired shape and cook with filling of your choice.



Additional pointers:

1. Don't rush the flour incorporation step, your dough will thank you later

2. Little dry pieces might try and find their way in, remove those as they'll cause lumps in the final product.

3. If cutting the dough by hand, fold over onto itself but flour each layer to avoid it from sticking.

4. A cooler place will help, keep your hands dry and try and work as quickly as you can.

5. Cut smaller than you want the pasta to be, it expands when cooking.

6. You can make this ahead of time, this will allow the gluten to relax, sporting a better dough.


Ciao, TFB

Comments

bottom of page