Richard’s Pasta Recipe
Simple, Easy, Homemade Pasta
Pasta is a staple of ours, at work and in our home kitchens. We’ve asked our Executive Chef Richard Gynn to share his simple pasta recipe with us all so we can do the dinner this valentines!
Rich’s Pasta Recipe
Serves 4
You will need a pasta machine to roll out pasta evenly and thinly, however it is not impossible without one, you can roll with a rolling pin following the same fold and roll method as explained below. Be ready for a workout though!
Ingredients:
- 250g 00 Flour
- 250g Semolina Flour, plus extra for rolling
- 3 Whole Eggs
- 7 Egg Yolks
Method:
- Place both the flours in a food processor, and pulse to mix them together, add the eggs and pulse until the mixture looks like fine breadcrumbs. To test, press a small amount together in your hand, it should come together but neither dusty nor sticky.
- Tip the dough out onto a clean surface and knead briefly to bring the dough together into a flattered ball. Wrap well in clingfilm or beeswax wrap and rest in the fridge for 30 minutes before rolling.
- Cut the dough into 4 pieces, or smaller if this is your first go at rolling pasta, it is much easier to roll out smaller pieces at a time until you get the hang of it! Flatten a little with a rolling pin so that it will go through the pasta machine more easily.
- Make sure the pasta machine is on its widest setting, dust the pasta with semolina flour and pass through the machine twice. Fold and pass through on the widest setting until you have straight sides and rectangular shape. Doing this will also develop the texture of the pasta dough.
- Now, pass the pasta through the machine starting with the widest setting and working your way down to the penultimate setting. Your pasta dough is now ready to cut into your pasta shapes or fill to make ravioli!
