My birthday’s two days before Cork Daddy’s. Born in the same year, it makes me the older woman, even if it is only by a couple of days. It’s become a bit of a tradition that he buys me a new cookbook as a birthday present (one can never have too many cookbooks in my opinion). And this year, I wasn’t let down. I was stoked to open the new – ‘Jamie cooks Italy’. Apologies to Elles Belles as I hear she may of also bought me this very book. Doh.
Lucky me! Apart from the book, I was surprised to open a pasta maker as well. Shiny and sleek, it looks ever so sexy sitting up in my new kitchen. So two days later – what better way to spend Corks’ birthday than by giving my new toy a run. And let me just say – it didn’t disappoint.
Now we’ve been wanting to make our own pasta for donkeys years. Ever since Harro and Jen’s engagement party. Harro’s ‘thing’ is making pasta from scratch and I can still remember how good the little boxes of pasta were at their place.
This pasta dough recipe comes from Jamie’s ‘Basics’ chapter. It’s so easy to make and silky smooth due to the eggs and the combo of fine ’00’ flour and semolina. We’re on to a good thing here. Charlotte had a ball helping Daddy roll out the dough and Corks can’t wait to make more. What a lovely way to spend a lazy Sunday afternoon.
So add a pasta maker to your Chrissie wish list if you don’t already have one. Invite some friends around, whip up my speedy and delicious Amatriciana pasta sauce and what is a big bowl of pasta without a glass of red?
What a birthday. What a gift. What a husband.
Thanks Cork Daddy.
jamie’s pasta dough (will make enough pasta for approx 6-8 people)
400 grams of Italian ’00’ flour
75 grams of fine semolina
12 x egg yolks
2 x tablespoons of olive oil
4-6 x tablespoons of cold water
You’ll need a pasta machine for this recipe. Make sure to check out Lo’s tips below.
- Add the flour and semolina to a large mixing bowl and seperate the egg yolks from the whites*.
- Make a well in the centre of the flour and add the egg yolks, olive oil and water.
- Using a fork, whisk the wet ingredients well, whilst slowing incorporating the flour until it is too difficult to mix with your fork. Use your hands to bring the ingredients together to form a dough and start the kneading process by rolling it out on to a floured work surface.
- You want to knead the dough for about 5 minutes or until you have a nice smooth consistency. (You can add slightly more water if it is too dry or more flour if it’s too wet).
- Wrap the dough in glad wrap and let it sit for at least 30 minutes before rolling out using a pasta making machine.
- Divide the dough in to 4 pieces and working with one piece at a time (leaving the rest of it wrapped in the glad wrap so that it doesn’t dry out) flatten the dough out with your hands and start pulling it through the machine, starting with the thickest setting first.
- Fold the dough over on itself and repeat the process of pulling the dough through the machine on the thickest setting at least 2-3 times.
- Now change the width setting on the machine to the lower setting and pull through the dough again twice.
- Adjust the setting to a lower one again and pull the dough through again until you have a lovely long thin piece of dough (about 2mm thick) ready to be filled, cut or passed through the fettucine or spaghetti attachment.
- Now, pass it through the fettucine cutting attachment and then hang the pasta to dry for at least 30 minutes before cooking. Repeat with the other three balls of dough.
- When all dough has been used and you’re ready to cook the pasta, you’ll need a large saucepan of salted, boiling water. You only want to cook it for a couple of minutes as it cooks a lot quicker than store bought dried pasta. Taste it as it cooks to make sure that it’s cooked to your liking.
- Serve with your choice of pasta sauce, such as my fettucine Amatriciana.
- *Jamie’s suggestion is to put the egg whites in a zip lock bag, placing in the freezer to use for making meringues at a later date. I’m yet to post my recipe for these lovely Eton mess cups that I make for our Chrissie party each year, but I promise to do so really soon. You’ll be able to use up the egg whites then.
- This pasta recipe can be used to make fettucine, spaghetti, lasagna sheets, ravioli or pappardelle.
- The thinner you roll the dough out, the quicker it cooks. Jamie suggests rolling the dough out to 1mm if making pasta to fill, such as ravioli or to 2mm if making fettucine or pappardelle.
- Lightly dust the pasta machine with flour as you go, so it doesn’t stick.
- Let the pasta pass through the machine gently, there’s no need to pull on it.
If you make this pasta dough, please leave your comments below. xx