Shaun Hill

Fresh pasta

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
How to Cook Better
How to Cook Better

By Shaun Hill

Published 2004

  • About

Generally, fresh pasta has a more fleeting and delicate texture than dried pasta, and it is better suited to quite subtle treatments - maybe a stock and olive oil based sauce, such as the pecorino, garlic and olive oil sauce rather than robust tomato and herb mixes.

Ingredients

  • 500 g plain flour
  • 4 tbsp olive oil
  • 4 small eggs

Method

  1. Work all the ingredients into a dough and knead for at least 5 minutes (a mixer with a dough-hook attachment will do this for you, if you have one). What’s wanted is a shiny surface to the ball of dough and no stickiness when it is rolled or kneaded. Use a little extra flour if necessary.