Pasta
To make 1/2 kilo of pasta:
350g Durham/Bread flour
2 large whole eggs
To prepare the mixture place the flour on a work surface, making a hole in the centre.
Beat the eggs with a fork and then slowly add the flour, from the sides.
Gently mixing together until the mixture achieves an even consistency.
Move the mixture to a surface dusted with flour and start kneading it with the palm of your hand.
Important:
If the pasta is too dry or crumbly, spray with a small amount of lukewarm water.
When the correct texture is achieved, form a ball and leave to rest for 10 minutes in a bowl, covered to prevent it drying.
Preparing coloured pasta:
Pasta can be made in various different colours using ingredients, the two most popular are:
Green - made with spinach;
proportion 500g flour to 250g spinach.
Boil the spinach and when cooked, squeeze all the water out then blend into a puree and blend with the pasta mixture.
Red - made with tomato;
proportion one tablespoon of tomato for every 250g of flour.
Heat the tomato puree in a saucepan, savouring to taste and blen with the pasta mixture.