Nothing beats the flavour of fresh, homemade pasta with its silky richness, and it’s so easy to make in the Thermomix with no manual kneading required. The secret to silky smooth pasta is in step 3 of this recipe – so don’t be tempted to skip passing the dough through the widest setting a couple of times. The richness comes from using eggs in the dough, rather than water. Once you’re confident with the basic recipe, experiment by adding fresh herbs to the mixture before kneading the dough. If you don’t have a pasta machine, use a rolling pin to roll the dough out thinly on a floured surface. Then use a sharp knife to cut the dough into thick pappardelle, or leave as large sheets.
Serves 4
+ dairy free
+ vegetarian
+ soy free
+ nut free
Ingredients
400g plain flour
4 free-range eggs
1.5 tsp fine salt
Method
- Place all ingredients in TM bowl, knead for 2 minutes, interval speed. If dough doesn’t come together, add 1/2 tablespoon of water at a time and continue to knead for 30 seconds, interval speed.
- Shape dough into a ball and wrap in cling film or a fibreglass-free silicone baking mat. Rest for 20 minutes.
- Cut dough into 6 equal pieces. Flatten each piece and flour both sides. Set pasta machine to the widest setting and feed through dough. Fold in half and repeat. Continue feeding dough through the widest setting (folding in half each time) until dough becomes silky and is uniform in shape (approximately 6 times).
- Once silky, turn the machine to one setting narrower and feed dough through once. Turn one setting narrower again and repeat until the dough is desired thickness. Flour both sides of dough if starting to stick to the machine. Repeat with remaining dough.
- Cut pasta into desired shape, or leave as is and use for lasagne, ravioli, tortellini or cannelloni.
When ready to serve, cook pasta in boiling water. Fresh pasta will only take a couple of minutes to cook.
