Channel your inner Italian Nonna with these hands-on tips for making pasta at home from our contributing food editor Kerrie Worner – find her pasta recipe in the May issue of Home Beautiful, along with a ravioli filling and plenty of pasta sauce inspiration.
- Always use ‘OO’ plain flour to make pasta – it's a fine ground flour suitable for bread, pizza and pasta.
- Fresh room-temperature free-range large eggs are a must.
- Prevent pasta from sticking together with a coarse ground all-purpose flour – dust the work surface, pasta maker and tray with rice flour or durum wheat semolina instead of the 'OO' flour in the recipe.
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"There are just so many things to say about pasta making, I want to shout it out!"Kerrie Worner
- If you're not confident mixing on a bench, use a bowl. Make a well in the centre of flour before adding the eggs and olive oil.
- It is important to knead the dough until it is smooth and elastic. This will take at least 5 minutes, don’t take short cuts.
- Avoid over-flouring the bench when kneading, add just enough so it doesn’t stick to the bench. If your dough is feeling too dry, add a few drops of olive oil.
- Don’t over-flour dough as you fold and pass back through the pasta machine.
- Divide your pasta dough into quarters when processing through the machine – be sure to cover those you're not working with plastic wrap so it doesn't dry out.
- When cooking, drop into boiling water. Keep a watchful eye to ensure your pasta is al dente
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