Whenever we watch Chef’s table we determine to try something new and innovative! A few months ago we watched what is probably our favourite episode to date with Massimo Botturra and vowed we’d never buy ready made pasta again. He recounts childhood stories of stealing raw tortellini off the table where his grandmother was making them and we decided obviously that our son needed the same experience (and then he’ll turn out to be a Michelin starred chef, right?) So since then we’ve embarked on making our own pasta. I was daunted.
Turns out, pasta is actually really really easy to make!
You can get fancy and make it more complex but really, it’s a very simple method with very simple, real food ingredients. If you keep the ingredients organic and high quality with sprouted flours and pastured eggs, you actually end up with a very nutritious dish. So roll up your sleeves!
Note: You don’t need a pasta roller to do this, before today I’d never used one but having done both now I’ll say if you eat a lot of pasta it’s well worth the investment. THIS is the one we now have.
To feed 6 with medium sized plates, or 4 large plates
2 cups sprouted whole spelt flour
3 tablespoons extra virgin olive, or avocado oil
3 tablespoons water
A good pinch pink salt
Your favourite pasta sauce to mix in. Or just some simple olive oil, salt and black pepper.
In a large bowl, mix all the ingredients together until they come into a rough ball. If you have very small eggs you may need an extra tablespoon of liquid, but when is ready you will still have some extra flour not incorporated so don’t worry if you see that.
Turn the ball out and knead it together for about 4-5 minutes until it’s a smooth elasticy dough. Now seal it to rest for 30-60 mins. (I used a new @ecolunchbox to avoid plastic wrap).
Once it’s rested (out of the fridge) it’s time to roll it out reeeeally thin. You can do it by hand, or with a pasta roller. Then either run it through the pasta cutter, or use a sharp knife cut into strips. If you use a knife, dust the sheet with flour then careful fold it over about 4 times to make the cutting easier. After cutting just toss the pasta with your hands to break up the pieces.
When you are ready to serve, bring a pot of water with about 6 cups of water in to the boil then add 1 tsp salt and a splash of oil. In a second sauté pan, warm the sauce and keep it over a low heat.
Take half of the pasta and toss it into the water, letting it cook for just 1-2 minutes. It will rise to the top as it cooks, taste a piece and it should taste good and still have some substance to it. It doesn’t take long to cook. Then using a slotted spoon, remove it from the water and add it to the sauté pan of sauce. Repeat the same with the second half of the pasta.
Finally toss the pasta together in the warmed sauce to fully coat it and you are ready to serve!