Mum bought me a pasta machine for my birthday this year, (so stoked!). I’ve been using it extensively to make egg pasta and plain wheat noodles. I use good strong bread flour to make my noodles, specifically South Australia’s Lauke Crusty White bread flour, which you can pick up at the supermarket in 600g, 5kg and 10kg bags ($20 for 10kg makes for good value). You can make these noodles by hand if you don’t have a pasta machine (I’ve included the method I used to make them by hand). I started out this way, but if you get into it, invest in one. Even a little one from any good kitchen/ homeware shop will do the trick.
Step 1: 95 – 100g flour in a bowl, make a well and put in an egg and a good glug of olive oil (or vegetable oil) in a bowl.
Step 2: Using chopsticks, quickly combine the flour with the egg/ oil mixture in a circular motion until the mix is well combined. Use a circular motion (going in the same direction) with your hand to form a soft, sticky dough. Knead until smooth. Rest for 1/2 hr or so.
Step 3: USING A PASTA MACHINE – Set pasta machine on the highest setting. Cut dough into 2 equal pieces and roll dough each piece through machine, fold in half and roll through again. Repeat this process until dough is smooth and pliant, and has lightened in color. Reduce the setting until you get your desired thickness. Once you’re on your thinnest (desired) setting, roll dough through again 4 or 5 times to stretch the noodle sheet and make it thinner. Then either use the attachments to cut the noodles, or roll up noodle sheet and cut to size. Don’t be disheartened if you were like me and just starting out and it doesn’t work first time. It takes a little time to get to know your pasta machine and when you work out how best to use it, it’s one of the most satisfying things in the world.
Step 3: BY HAND – Dust your work bench and rolling pin with flour. Cut dough into 2 pieces. Take one piece and roll out into a very thin rectangle sheet (about 1-2mm thick). (This takes some real elbow grease, so to speak, so don’t feel bad if you’re puffed by the end). Roll up one end of the sheet to the center, then repeat to the other side. Use a sharp knife to cut noodles to desired length – 1/2cm thick for tagliatelle or 1.5cm/2cm for pappardelle)