French Market Recipe 2026 12
Home-made Pasta
Ingredients for 2 servings
- 140g Double 00 Italian flour from the French Market
- 1 extra large egg
- 2 extra large egg yolks
- ¼ teaspoon fine salt
Directions:
- Separate 2 eggs and put the yolks in a small bowl
- Add the whole egg to the 2 yolks and beat lightly with a fork
- Sift flour and salt onto a large board, making a heap with the flour
- Make a well in the centre of the flour
- Pour the eggs into the well in the flour
- Gradually mix the flour from the sides of well into the centre using your fingers
- Once the flour is mixed in and stays together in a smooth, firm ball, it is ready.
- The ball must not be too dry and breakable, or too moist and sticky. Adjust the texture by adding more flour or a little water.
- Knead the ball of dough for about 10 minutes
- Wrap in a plastic film and allow to rest for an hour
- Cut into quarters and press flat with hand
- Roll out each quarter into long and very thin rectangles, if you have a pasta machine you can roll out the dough using the flat rollers, starting at widest setting then narrowing
- Lay pasta sheet on a lightly flour dusted surface
- Lightly dust flour over surface of pasta
- Cut the pasta into narrow strips for tagliatelle and place on flat board
- Lightly dust flour over the cut tagliatelle
- Hang pasta strips over back of a wooden chair to allow to dry for a while.
- Lift the tagliatelle carefully and place on a dry flat surface until needed or freeze on a flat tray.
- Prepare a large pot of boiling salted water and boil pasta for maximum of 2 minutes until al dente (slightly firm) don’t let it get too soft. Drain immediately
To serve the fresh pasta, you can toss in some melted butter or gently heat some cream, a little butter and grated parmigiano and then add the pasta. If you have a fresh truffle, slice over the top and serve immediately. Wine pairing could be a Burgundian Chardonnay or Pinot Noir, depending on your choice of sauce.
Bon Appétit