600g plain flour
6 egg yolks
30ml olive oil
pinch of salt
Serves: Makes 700g, portion and freeze or halve recipe for smaller batch
Break the eggs into a measuring jug or bowl, add the egg yolks, (egg whites will keep but do not worry if not needed but great for Macaroon Tarts ).
Place the flour in a food processor and switch the machine on
Slowly add the eggs and egg yolks, using the pulse button
When all the egg is in, add the olive oil and salt, mix briefly
Remove from the machine and lightly flour a surface and knead for a few minutes until even and smooth
Divide into 8 equal sized pieces, wrap in cling film,and allow to rest for at least an hour before rolling and cutting.
Any pasta not to be used can be frozen at this stage.
Roll with the pasta machine and cut into noodles
To cook drop into boiling salted water for 30 seconds, refresh in cold water and drain, toss with a little olive oil and set aside. To serve, heat through in an emulsion of butter and water
If using immediately rinse with boiling water toss with olive oil or melted butter and enjoy.
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This recipe is from Canteen Cuisine by Marco Pierre White at the time of his collaboration with Michael Cain ( yes The Michael Cain). The restaurant The Canteen was in Chelsea Harbour and received Michelin stars.
The best part of the book for me is the Sauces and Accompaniments section which gives the basics as used by the restaurant. They are excellent and straight forward recipes for the basics such as the pasta.
If you can find a second hand copy of the book it is well worth it and a good alternative to the much more comphrehensive and more expensive book of the same name.
There are many videos on youtube on how to make and roll fresh pasta, this is one I like as it is Guilano Haza whose Tiramisu is featured in plateup and his mother Marcella Hazan is my first point of reference for Italian cooking.