- 200g plain flour
- Sea salt
- 2 eggs
- A few drizzles of olive oil
1. Mix the flour and salt in a large bowl. Crack in the eggs. Add 2 tbsp olive oil and 2 tbsp water. Mix it together. Then, really squish and squeeze the dough together into a ball. Add more oil if it’s too dry. Add more flour if it’s too wet. It should be a bit like play dough.
2. 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.
3. Pop the dough in a bowl. Cover. Set in the fridge for 15 mins.
4. 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.
5. To shape it:
For ribbons: Run your knife across the dough in 1cm intervals, making tagliatelle-like ribbons of pasta. For 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. For 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.
6. Lay your cut pasta on a well-floured surface to dry for 10 mins.
7. 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.
8. 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.