Pasta From Scratch

My mum showed me how to make this last December. It's pretty simple, but the trick lies in kneading the dough enough - the more peple helping to do it, the less headache so it's fun to do with friends. If in doubt, try boiling a few strands first to see if you like the texture. It should definitely not disintegrate!

Serves 5 ppl
Preparation time: Very long
Boiling time: ideally 3-5 mins but obviously until edible

Ingredients:

4 eggs
4 cups 00" flour

*The number is the way flour is classified in Italy, referring to how finely it is ground and how much bran and germ have been removed. I think it's durum wheat flour, and it's supposed to also be good for making ravioli, gnocchi, even pizza dough. It's definitely available in big Tescos and Whole Foods.*

Method:

1. Put the flour in a heap on a clean work surface.

2. Make a hole in the middle of the heap, and break the eggs into the hole.

3. Knead the egg into the flour in circular, outward movements until completely incorporated.

4. Knead the dough, using a strong hand, for quite a long time. I can't say exactly... Sorry :S

5. Roll the dough out flat and cut into thin long strips. Do in batches if it's easier. It makes life easier if you do the strands in a uniform size, so they get cooked at the same time. Hang the strips individually on the edge of the counter or over a basket - whatever's the easiest. The idea is just that the strands don't stick to each other, and hanging it sort of stretches it in a nice way. One method for cutting it is to roll the flat dough eggroll-style, cut it, and then roll it out. My dad disagrees with this though!

6. Drop into well-salted boiling water (not simmering). Do not overcrowd, laziness = fail. The boiling time will vary slightly according to how thinly you have cut the strands.

7. Ta-da! You are done. Toss it on the fire (in a pan lah, not like ON the fire) with your sauce. In the picture above, we used lots of garlic, good olive oil, and giant prawns. The juice from the prawns get absorbed by noodles really well, so if you use seafood, go RAW! Tomato sauces are good too, but I don't really recommend anything too rich and creamy, because it is super filling already as it is. My dad also claims it can be used for bǎn miàn so you can try!