Roman Holiday - The Easiest Homemade Pasta | Abel & Cole
Roman Holiday - The Easiest Homemade Pasta
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Prep: 35 mins
Cook: 10 mins
Here's something brand new for you to try - making your own pasta. (Loads of grown ups don't even know how to do this.)
This recipe is a:
See this week's box.
Ingredients you'll need
  • 200g plain white flour, plus extra for dusting
  • 2 eggs
From your kitchen
  • A pinch of sea salt
  • 2 tbsp olive oil, plus extra for kneading
  • 2 tbsp water
Step by step this way
  • 1.

    Orecchetiette: Pinch off broad bean sized nuggets from your dough, one at a time. Roll in your hand till smooth. Then, press the ball with your thumb to make a little indentation in the centre.

  • 2.

    Lay your cut pasta on a well-floured surface to dry for 10 mins.

  • 3.

    Get a large pot of water on to boil. Add a pinch of salt. Lower heat to medium. Cook your pasta for 5-10 mins or till tender (use a fork to remove a piece, blow on it to cool, taste and see if it’s done to your liking). Cook a little longer, if not.

  • 4.

    Save a few spoons of the cooking water to swirl in with your pasta sauce - it'll give it a silky smooth shine. Drain the rest of the water away and dish it up.

  • 5.

    Mix the flour and salt in a large bowl. Crack in the eggs. Add the oil and water. Mix it together. Then, really squish and squeeze the dough together into a ball.

  • 6.

    Add more oil if it’s too dry. Add more flour if it’s too wet. It should be a bit like play dough.

  • 7.

    Pour a little olive oil into your hands. Use your oiled hands to knead the dough for a few mins, till it’s smooth and a little shiny.

  • 8.

    Pop the dough in a bowl. Cover. Set in the fridge for 15 mins.

  • 9.

    Divide the dough in half. Dust a chopping board with flour and roll each piece of dough (one at a time), as thinly as you can.

  • 10.

    Shape it:

  • 11.

    Ribbons: Run your knife across the dough in 1cm intervals, making tagliatelle-like ribbons of pasta.

  • 12.

    Bow ties or butterflies: Cut your dough into 3cm thick ribbons. Then, cut each ribbon across in 3cm intervals giving you little squares. Pinch each square in the centre to make little bows.

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