Basic pasta for a pasta maker

Name: Basic pasta for a pasta maker
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 375g ‘00’ flour or strong bread flour; ½ tsp salt; 3 large eggs, lightly beaten; ½ tsp sunflower or olive oil

Easy
May 2006

Easy
May 2006

Serves 4
Takes 20 minutes to make, plus drying

Got a pasta maker? Use our recipe to make the perfect pasta.

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Ingredients

375g ‘00’ flour or strong bread flour
½ tsp salt
3 large eggs, lightly beaten
½ tsp sunflower or olive oil

375g ‘00’ flour or strong bread flour
½ tsp salt
3 large eggs, lightly beaten
½ tsp sunflower or olive oil

Method

Place the ‘00’ flour and salt in the Kenwood Bowl. Add the eggs and sunflower or olive oil and, using the K Beater, mix on minimum speed or speed 1 for 1-2 minutes, until the mixture resembles breadcrumbs but is slightly moist.
Fit the Pasta Maker with the preferred screen: Spaghetti, Tagliatelle, Macaroni, Lasagne or Rigatoni and, with the machine running on speed 2–3, drop small amounts of pasta dough mix into the feed tube. Leave to clear. Do not over-fill.
Cut the pasta at preferred lengths (short for macaroni and rigatoni; long for spaghetti and tagliatelle.) Leave to dry for 30 minutes or allow to dry completely, before cooking.

Variations

Wholemeal pasta: replace the plain flour with wholemeal flour.
Pasta rossa: replace 1 egg with 75g tomato purée. pasta verde: replace 1 egg with 150g frozen chopped spinach, defrosted and squeezed dry to remove all excess moisture. Adjust the flour quantity if necessary.
Herb pasta: Add 60ml (4 tablespoons) finely chopped mixed fresh herbs to the dry ingredients in step 1.

Method

Place the ‘00’ flour and salt in the Kenwood Bowl. Add the eggs and sunflower or olive oil and, using the K Beater, mix on minimum speed or speed 1 for 1-2 minutes, until the mixture resembles breadcrumbs but is slightly moist.
Fit the Pasta Maker with the preferred screen: Spaghetti, Tagliatelle, Macaroni, Lasagne or Rigatoni and, with the machine running on speed 2–3, drop small amounts of pasta dough mix into the feed tube. Leave to clear. Do not over-fill.
Cut the pasta at preferred lengths (short for macaroni and rigatoni; long for spaghetti and tagliatelle.) Leave to dry for 30 minutes or allow to dry completely, before cooking.

Variations

Wholemeal pasta: replace the plain flour with wholemeal flour.
Pasta rossa: replace 1 egg with 75g tomato purée. pasta verde: replace 1 egg with 150g frozen chopped spinach, defrosted and squeezed dry to remove all excess moisture. Adjust the flour quantity if necessary.
Herb pasta: Add 60ml (4 tablespoons) finely chopped mixed fresh herbs to the dry ingredients in step 1.