everyday quick pasta recipe
jamie oliver
naked chef

500g strong pasta flour (Tipo 00)
5 fresh large free range eggs
semolina flour for dusting

Stage 1 By hand
Make a welt in the centre of the flour and add the eggs (and yolks if using
the special recipe ingredients).
Using a fork break up the eggs slightly as you bring in the flour from the
sides. As it begins to form a semisoft dough start to use your hands.
Work the dough hard for about 3 minutes or until smooth silky and elastic.
Wrap it in clingfilm and allow it to rest in the fridge for 60 minutes.

Stage 1 In a mixer
Use the dough hook on the mixer.
Add the flour to the eggs/yolks and mix at a medium speed for about 3
minutes or until it forms a tight dough.
Take it out of the mixer and finish kneading by hand for about a minute or
until smooth silky and elastic.
Wrap in clingfilm and allow to rest in the fridge for 60 minutes.

Stage 1 In a food processor
Plonk it all in and turn it on.
Within 30 seconds it should look like chewy looking breadcrumbs.
Leave it just a little longer to allow it to start working the gluten.
It should now start to come together into larger balls of dough.
Take it all out (the bowl should be clean) and work by hand for 2 minutes or
until smooth silky and elastic.
Wrap in clingfilm and allow it to rest in the fridge for 60 minutes.

Stage 2 With a rolling pin
Remove the dough from the fridge and divide into 2 balls.
Recover one of the balls and with the base of the palm of your hand flatten
the other one slightly.
Lightly flour your clean surface and with a rollingpin begin to roll out
always rolling away from you dusting and turning 90.
Repeat this process until you have a very thin sheet of pasta about 12mm
thick depending on what pasta variation you are making.
It does help to have along smooth and preferably heavy rollingpin. When
rolling the sheet of pasta out you can try to make it into a square shape
but it's not that important. I actually think it is better to have the pasta
looking handmade than looking perfect like factory pasta.

Stage 2 With a pasta machine
Remove the dough from the fridge and divide into 4 balls.
Recover 3 balls and work with one at a time.
Flatten the ball slightly with the base of the palm of your hand and run the
dough through the thickest setting on your pasta machine which will roll it
out into a thick sheet.
What I do is fold the two ends into the middle and run the dough through on
the thickest setting 3 or 4 times which makes the sides of the pasta fill
out to the full width of your pasta machine. Then I lightly dust both sides
with flour and run it through the machine on a thinner setting.
I repeat this through the settings until the sheets are 1 to 1.5 mm thick.
With a machine you can roll the sheets of pasta a lot thinner than you can
by hand.
Persevere with the machine it can be tricky but it's worth it. They are
realty good value last for ever and only cost around 25. Once you've

cracked it you can easily knock up a bit of fresh pasta when you need it
it's quicker than walking down to the supermarket. It's just a question of
understanding what the pasta does and how it reacts when you work with it.

The making of pasta isn't some temperamental nightmare you just chuck the
eggs and flour together no big deal. You don't need salt or oil that's a
factory fallacy. The only essential for the most superior pasta experience
is the freshest freerange eggs and good finely ground strong flour and
semolina flour. We will knead these ingredients to a smooth fine and
silkytextured dough and work it enough to develop and strengthen the
structure of the gluten in the dough to make it elastic. If you are making
pasta by hand do it either on a clean surface or in a bowl. The whold
process will take about 5 minutes. A processor or mixer will take even less
time. I really want you to make this pasta it's very quick and simple and
is something you're going to be really proud of. These are the two pastas I
make at home. The ingredients are slightly different but the method is the
same and you can make them by hand in your food processor or in your food
mixer. Just remember eggs and flour are always slightly different so if you
think it's a bit wet or sticky add a little more flour and if it's too dry
add a little more egg. I always make far too much on purpose. I then dry it
and keep it in airtight jars for really good quick pasta.

Serves 4