Are you even in Lockdown unless you make fresh Pasta?

With the UK going nuts for bog roll and baking ingredients - I imagine it is easier to get class A drugs than a bag of strong white flour at the moment! With that in mind, I'd normally recommend 00 flour for pasta, however, whatever you have will do as long as it's not self-raising! 

Like a lot of people, I went through a range of emotions when social distancing measures where imposed- especially when they closed schools and nurseries! I had positive days where I did home workouts and yoga in the garden listening to the bird song. I also had days where I cried and felt intense guilt for having to go to the supermarket to get milk and a relentless sense of impending doom. 

I think this dish was the catalyst that reignited my love of cooking (I didn't realise that it had gone until I made this) and actually gave me something to focus my mind. 

The best thing about this dish is that you don't need to own a pasta machine that will just sit in a cupboard gathering dust and all the ingredients can be found in most peoples kitchen cupboards or if not, are inexpensive... 

Fresh Pasta - Hand Cut Pappardelle 

Serves 4 normal people or 2 very hungry people! (of course, you can double up for bigger portions and freeze the dough once made)

You'll need:

• 250g of White flour - ideally 00 but plain will do! 
• 2 large eggs -whole (I always use free-range)
• 1 egg yolk 
• 1 decent pinch of sea salt 
• Big ass bowl, or clean worktop 
• Clingfilm or Tupperware 
• extra flour for dusting 
• Rolling pin 
• Large sharp knife 
• Somewhere to hang your pasta... could be the oven handle, a clothes maiden etc... 

Making the Dough:

1. If you have a large baking bowl use this... if not use a clean worktop. 
2. Sift your flour into a mound either in your bowl or worktop and create a volcano type well in the middle. 
3. Crack your eggs into the volcano, put your salt in and using a fork break the yolks into the whites. 
4. Using your fork or fingers slowly start to introduce the flour to the eggs until the mixture starts to bind into a dough. 
5. Knead the dough for a couple of minutes MAX, just until the dough starts to become smooth. 
6. Form your dough into a ball and tightly wrap with cling film or put into an airtight Tupperware container and rest in the fridge for a good few hours before using (at least 1 hour).

TIP: When you plan to use your dough, make sure you keep it well covered as it dries out really quickly! 

Rolling and Cutting:

1. When you're ready to make your pasta, well flour your worktop... You need to make sure there's a good dusting unless you want your pasta to stick! 
2. Cut your pasta dough into portions i.e in half if you're serving two greedy fuckers like Chris and me. 
3. First using the heel of your palm smush the dough into a rough circle. 
4. Using the rolling pin, roll your pasta and regularly turn the dough 90 degrees. 
5. Keep rolling and rolling and rolling putting your body weight into it... 
6. Using your big knife, carefully cut long slices in your pasta, approx 1.5cm to 2 cm wide. 
7. Once cut, place your pasta to dry on your preferred spot to dry. I used the handle of my oven. The pasta will need to dry for at least 10 minutes.

TIP: You'll know when your Pasta is ready to cut when you can blow at the edge of the dough and it ripples easily. 

When you're ready to cook:

1. Fill a large saucepan with well-salted water and bring to a rolling boil. 
2. Plonk your pasta in and boil for 3-4 minutes, drain and serve with your Ragu (Detailed below).

 I served mine with slow-cooked Beef Ragu and a nice bottle of red wine. 

Please let me know how you get on! 

Charlotte x