Jamie Oliver serves a show-stopping pasta dish
Recipes from TODAY |
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Recipes from TODAY |
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Makes enough pasta to serve four
Try to get hold of Tipo “00” or another pasta flour — this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means “tender” or “soft” flour. I normally use eggs to make to make my pasta, as here — you can either use 6 eggs or if you want to make it richer and more yellow use 12 yolks.
INGREDIENTS
Place the flour on a board or in a bowl. Make a well in the center and crack the eggs into it. Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky. Then flour each hand and begin to knead. This is the bit where you can let all your emotions out, so go for it! What you want to end up with is a nice piece of smooth, silky, elastic dough. Cover it with plastic wrap and leave it to rest for about half an hour in the fridge before rolling and shaping it.
MANAGE YOUR RECIPES
Recipes adapted from “Jamie’s Italy.” Copyright 2007, Hyperion.
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