…by hand, no machines required.  Just some time (which you’ve probably got a bit of at the moment) and plenty of arm strength (it’s a great workout).  For the deliciously rich pasta, you’ll use eggs to give it’s classic golden hue.  But we know that eggs are hard to come by at the moment, so don’t worry, water works well too.

I love a roasted tomato sauce with mine, which is a great way to use up any slightly soft, old(ish) tomatoes you have in the back of the fridge. But if you’re cooking for a full house, I recommend our Pasta Alla Genovese, which uses potatoes to bulk it out.

This recipe doesn’t use any salt, which makes it all the more important to salt your water really well.  Salty as the sea!

Serves 2

140g plain flour or type ‘00’ flour

1 whole egg and 1 yolk or 70ml water

Method

1. Pour the flour onto the work surface and create a little well in the middle.  Crack your egg and add the additional yolk (or pour the water) into the middle.

2. Using a fork, whip the eggs, knocking a little of the flour in every few seconds until it has all combined into a rough craggly dough.  If your dough is sticky, try adding a sprinkle more flour. Or if it doesn’t all come together, wet your hands before you start step 3, to add a little more moisture.

3. Knead the dough for 10 minutes.  In this time it will go from a rough crumbly mess to a smooth, firm, slightly shiny ball.  Wrap in clingfilm and let rest for 30 minutes.

4. After 30 minutes the dough should have relaxed, it will also feel softer.  Roll the dough into a thick sausage and cut into 3 equal pieces, Roll each piece into a ball and cover 2 of them with the clingfilm from earlier.

5. Lightly flour a work surface and rolled the third piece of dough into a thin strip (about the thickness of a piece of paper.)  Be sure to pick the dough up and turn it over every few rolls so it doesn’t stick to your countertop. Repeat with the other two pieces of dough.

Gousto tip: If the dough springs back as you’re rolling it, try holding the bottom of the dough with one hand and roll the dough with the other (push from the middle of the rolling pin).  

6. Once it is paper thin, you can use it to make any type of pasta you want.

• To make ravioli, you can fill it and fold it.
• Cut it into little rectangles and pinch in the middle for farfalle.
• Or let the strip of dough fall into a wavy concertinaed pile and slice into 5mm strips to make tagliatelle.

Gousto tip: With tagliatelle, its best to un-curl the strips once they are all cut, then wrap the strands around your hand to form a little bundle and place on a floured surface covered with clingfilm until ready to use.

To cook add to boiling, salted water and cook for 3-5 minutes or until its floating to the top.

Let me know how it goes in the comments, and if there’s any other recipes you’d like us to share.