Jill Dupleix

Fresh egg pasta

Preparation info
  • Feeds

    six

    • Difficulty

      Easy

Appears in
Old Food
Old Food

By Jill Dupleix

Published 1998

  • About

You know your life is working when you can get up on Sunday morning, make your own pasta, then sit down and eat it for lunch. The pushing and shoving is hard slog for a few minutes, but it’s one of the most rewarding kitchen activities I know.

Ingredients

  • 2 cups durum wheat flour or plain flour
  • 2 eggs (60 g)

Method

Make a deep crater in a mound of flour, Break 2 eggs into the centre. Add olive oil and gently beat with a fork, slowly drawing in more and more flour until all flour has been absorbed. Knead for 10 minutes in your hands, pushing the dough away from you with the heel of your palms, drawing it back, and turning it constantly, until it is no