Fresh Pasta

It's been a while since I last posted a recipe but hopefully this one will have been worth the wait! The last few weeks have been crazily busy - the end of school (!!), a leavers' trip and a job but I've finally arrived home, inspired and ready to catch up on the cooking action!

This recipe for homemade pasta comes in the form of a tribute to the stunning city of Florence, where I recently spent two weeks studying art. Whilst there, I enjoyed endless 'house specialties' and practically turned into a piece of pasta but that hasn't put me off in the slightest! In fact, it's left me with even more respect for the country's cuisine and a desire to widen my italian repertoire!

A labour of love // each piece shaped by hand.

Ingredients

2 cups plain fluor (220g)

1/2 tsp salt

3 large eggs

Method

1. Sift the flour into a large bowl, add the salt and make a well in the middle.

2. Crack in the eggs and mix thoroughly to form a stiff dough.

3. Turn the dough out onto a floured surface and knead for 8-10 minutes.

4. Wrap in clingfilm and chill in the fridge overnight, if possible.

4. To shape the pasta, the dough needs to be really thin, so it's easiest to roll out small bits at a time.

5. I went for a classic 'fusilli' shape, so rolled out long thin strips, cuts squares and then twisted into shape.

6. Place the pasta shapes onto lined baking trays and leave in a dry place for at least a few hours, turning over half way.

7. When you're ready to cook it, place in boiling water for 3-5 minutes and enjoy with homemade pesto (see next post)!!