By Hand

Making pasta by band is a simple technique that requires only a little time and yet produces quite excellent results. The technique of gentle kneading and the warmth from your hands both help to create a very elastic dough that can be stretched and shaped with ease. Here 450 g egg pasta - pasta all’uovo - is made, enough for 6—8 for a first course, 4 for a main course.

1. Silt 300 g strong plain white flour on to a work surface. Make a large well in the centre with your hand. Add 3 lightly beaten eggs, 1 tsp salt and 1 tbsp olive oil to the well.

   

2. Mix the ingredients in the well with your fingertips. Incorporate the flour by pulling it into the centre.

   

3. Continue incorporating the flour, drawing it in from the sides of the well and using a pastry scraper to mix the dough.

   

4. Work the ingredients until the egg is absorbed by the flour. The dough should be moist; if sticky, sprinkle over a little more flour.

   

5. Begin kneading the dough by holding one end and pushing the other away from you with the heel of your hand. Continue kneading until smooth and elastic, 10-15 minutes.

   

6. Let the dough rest, covered, for up to 1 hour before rolling and cutting.