BASIC PASTA DOUGH

 

BASIC PASTA DOUGH

By Michelin-starred chef Andrew Pern of The Star Inn at Harome.

Makes 450g of dough

INGREDIENTS 

300g Italian “00” pasta flour
3 large Cacklebean Eggs
A generous pinch of Maldon Sea Salt

 

METHOD

1. Mix ingredients together thoroughly with a wooden spoon, knead with your hands – use a little more flour, if required. 
2. The dough should be smooth and elastic after around 10 minutes. 
3. Rest for 15 minutes, then roll and cut using a pasta machine or hand-cut with a large chopping knife