A Basic Recipe for Fresh Egg Pasta _ Jamie Oliver _ Food _ Jamie Oliver (UK)

7272019 A Basic Recipe for Fresh Egg Pasta _ Jamie Oliver _ Food _ Jamie Oliver (UK)

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7272019 A Basic Recipe for Fresh Egg Pasta _ Jamie Oliver _ Food _ Jamie Oliver (UK)

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Photography David Loftus

A basic recipe for fresh egg pasta

0 foodies cooked this

Try to get hold of Tipo 00 flour ndash this is a very finely sieved flour which is normally used for making egg pastaor cakes In Italy its called farina di grano tenero which means tender or soft flour

Nutritional Information - Amount per serving

Calories 426kcal

7272019 A Basic Recipe for Fresh Egg Pasta _ Jamie Oliver _ Food _ Jamie Oliver (UK)

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Carbs 707gSugar 15gFat 75gSaturates 19gProtein 174g

This recipe is adapted fromCook with Jamie

Buy the book

Print this recipe

Serves 6

Ingredients

600 g Tipo 00 flour

6 large free-range eggs

MethodPlace the flour on a board or in a bowl Make a well in the centre and crack the eggs into it Beat the eggs with afork until smooth Using the tips of your fingers mix the eggs with the flour incorporating a little at a time untileverything is combined Knead the pieces of dough together ndash with a bit of work and some love and attention

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theyll all bind together to give you one big smooth lump of dough

You can also make your dough in a food processor if youve got one Just bung everything in whiz until the flourlooks like breadcrumbs then tip the mixture on to your work surface and bring the dough together into one lumpusing your hands

Once youve made your dough you need to knead and work it with your hands to develop the gluten in the flourotherwise your pasta will be flabby and soft when you cook it instead of springy and al dente

Theres no secret to kneading You just have to bash the dough about a bit with your hands squashing it into thetable reshaping it pulling it stretching it squashing it again Its quite hard work and after a few minutes its easyto see why the average Italian grandmother has arms like Frank Bruno Youll know when to stop ndash its when yourpasta starts to feel smooth and silky instead of rough and floury Then all you need to do is wrap it in cling filmand put it in the fridge to rest for at least half an hour before you use it Make sure the cling film covers it well or itwill dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll itout and nobody likes crusty lumps)

How to roll your pastaFirst of all if you havent got a pasta machine its not the end of the world All the mammas I met while travellinground Italy rolled pasta with their trusty rolling pins and they wouldnt even consider having a pasta machine in

the house When it comes to rolling the main problem youll have is getting the pasta thin enough to work withIts quite difficult to get a big lump of dough rolled out in one piece and you need a very long rolling pin to do the job properly The way around this is to roll lots of small pieces of pasta rather than a few big ones Youll berolling your pasta into a more circular shape than the long rectangular shapes youll get from a machine but useyour head and youll be all right

If using a machine to roll your pasta make sure its clamped firmly to a clean work surface before you start (usethe longest available work surface you have) If your surface is cluttered with bits of paper the kettle the breadbin the kids homework and stuff like that shift all this out of the way for the time being It wont take a minuteand starting with a clear space to work in will make things much easier I promise

Dust your work surface with some Tipo 00 flour take a lump of pasta dough the size of a large orange and pressit out flat with your fingertips Set the pasta machine at its widest setting - and roll the lump of pasta doughthrough it Lightly dust the pasta with flour if it sticks at all Click the machine down a setting and roll the pastadough through again Fold the pasta in half click the pasta machine back up to the widest setting and roll thedough through again Repeat this process five or six times It might seem like youre getting nowhere but in factyoure working the dough and once youve folded it and fed it through the rollers a few times youll feel thedifference Itll be smooth as silk and this means youre making wicked pasta

Now its time to roll the dough out properly working it through all the settings on the machine from the widestdown to around the narrowest Lightly dust both sides of the pasta with a little flour every time you run it throughWhen youve got down to the narrowest setting to give yourself a tidy sheet of pasta fold the pasta in half

lengthways then in half again then in half again once more until youve got a square-ish piece of dough Turn it90 degrees and feed it through the machine at the widest setting As you roll it down through the settings for thelast time you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real proIf your dough is a little cracked at the edges fold it in half just once click the machine back two settings and feedit through again That should sort things out Whether youre rolling by hand or by machine youll need to knowwhen to stop If youre making pasta like tagliatelle lasagne or stracchi youll need to roll the pasta down tobetween the thickness of a beer mat and a playing card if youre making a stuffed pasta like ravioli or tortelliniyoull need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprintthrough it

Once youve rolled your pasta the way you want it you need to shape or cut it straight away Pasta dries muchquicker than you think so whatever recipe youre doing dont leave it more than a minute or two before cutting or

shaping it You can lay over a damp clean tea towel which will stop it from drying

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7272019 A Basic Recipe for Fresh Egg Pasta _ Jamie Oliver _ Food _ Jamie Oliver (UK)

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7272019 A Basic Recipe for Fresh Egg Pasta _ Jamie Oliver _ Food _ Jamie Oliver (UK)

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7272019 A Basic Recipe for Fresh Egg Pasta _ Jamie Oliver _ Food _ Jamie Oliver (UK)

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Gennaro Contaldo makes Taglierinihellip

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fishstocks and with the protection of the environment in mind Wild fish caught in areas where stocks are plentiful aresustainably sourced as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and

shores

When buying either wild or farmed fish ask whether it is sustainably sourced If youre unable to obtain thisinformation dont be afraid to shop elsewhere ndash only by shopping sustainably can we be sure that the fantastic

7272019 A Basic Recipe for Fresh Egg Pasta _ Jamie Oliver _ Food _ Jamie Oliver (UK)

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selection of fish we enjoy today will be around for future generations

For further information about sustainably sourced fish please refer to the useful links below

Marine Stewardship Councilhttpwwwmscorg

Fish Onlinehttpwwwfishonlineorg

23 comments

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Luke bull

Can I make this the day before I need it or will it dry out too much 165

Pamela Takeshige bull

I can only get cake flour here in Japan Would that be suitable

30

jamieoliverdotcom bull Mod gt

Cak e flour has less gluten in it than pasta flour as cakes as cakes are meant to be soft and

crumbly and pasta is meant to be stringy and strong Give it a go but you wont get the same

lovely springy pasta than if you use type lsquo00rsquo or pasta flour

5

fumi akagi taynee bull gt

They sell Tipo 00 flour in Japan If you cant find it in your living area you can get it on the

internet httpkakakucomsearch_resul

1

AppleEncore bull

So very simple and so very delicious Homemade pasta is one of those things which is nice just all by itself too I also halved the recipe

22

Lrs3j bull

My Boyfriend and I had a great time making this recipe Terrific

stay-at-home date Thanks for the recipe and the tutorial (

httpwwwjamieolivernlvide )

7

Karen bull

I am making a lasagna with my fresh pasta do l need to cook it first in boiling water for 1 minute

6

19

7272019 A Basic Recipe for Fresh Egg Pasta _ Jamie Oliver _ Food _ Jamie Oliver (UK)

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jamieoliverdotcom bull Mod gt

That sounds great - well done To be honest as long as your bolognaise for your lasagne is

not too dry then you shouldnt have to blanch your pasta as they will soak up the lovely

sauce when cooking in the oven and be cooked

1

aprile lynch bull

can i use duck eggs 1

jamieoliverdotcom bull Mod gt

Absolutely however use your judgement as to how many to use as they are much larger than

hens eggs Try 5 eggs for the 600g amount of flour If it is a little too wet you can always add

more flour

Kathy bull

Where do I get the tipo OO flour please

1

Mark Baca Rothenberg bull gt

ou can buy tipo 00 flour online at many sources Try Amazoncom Careful of the pricing

and sizes

Sam Smart bull gt

Sainsburys do it -)

Gabrielledwards bull

How many cups is 600g I looked it up but their were quite a few answers

1

David Jacobs bull gt

If I can make a guessroughly 4 or 45 cups

1 cup = approx 130g

4 x 130g = 520 so add half a cup more to make around 600g

1

Jordan Weibelzahl bull gt

To further complicate matters it depends on which cup measurement the country

you live in subscribes to In Japan a cup is 200 ml while in Canada (as in other

Common Wealth nations) it is typically 250 ml In the US a cup is customarily 236

ml Ive had to adjust all of my recipes from Canada to Japanese standards as a

result

Mark Baca Rothenber bull gt

7272019 A Basic Recipe for Fresh Egg Pasta _ Jamie Oliver _ Food _ Jamie Oliver (UK)

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Whats this

Jamie Oliverrsquos Search for a Food Tube Starwith Uncle Benrsquos

bull

summer pisto frittata | Jamie Oliver | Foodbull

mdash

gt

ou should always measure flour by weight for any recipe A cup of one flour is a different

volume of flour than another An inexpensive kitchen scale is a great tool

Andreea Sorana bull

What type is it 650 or 550 to my country I find itblike this in numersthanks

Andreea Sorana bull

Is it type 650 or 550 Can u please tell

Thea bull

I made beef ravioli with a tomato and chili sauce using this technic it was delicious

Kit Cassingham bull

Once I got this down it was wonderful We had a fabulous dinner with our homemade sauce --

made with locally grown meet and vegetables -- over this homemade pasta The only caveat dry

climates like I have here in the mountains of Colorado require the addition of water to make this a

workable dough Thanks for putting me on the path of being Italian Jamie

Ben Morley bull

Could you use gluten free flour

steph bull gt

I just made some with Doves gluten free plan flour I was lovely not like the shop both at

all (I find them very sloppy) As I was only making it for one I used 200g of flour however

needed 3 eggs Take care when rolling it out it is tricky you will need a lot of extra flour at all

times dont use a pasta maker as the dough will not be strong enough and will just fall

apart The key is extra flour As this was my first time to make gluten free pasta the only

things i would change would be to try ensure the same level of ticknees at all times (because

I was in a rush I didnt so it ment when cooking some bits became a little soggy as the others

werent fully cooked) I would also add a little salt and maybe some garlic dust for someextra flovour

4

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