BARBETTA basic pasta recipe

BASIC PASTA RECIPE

Carmelo Cipri’s fail-safe pasta dough recipe. This can be used as a base for majority of pasta forms. Join us for a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect dough and shaping it into your favourite pasta.

INGREDIENTS

 

  • 100g flour (tipo 00) per person (plus extra flour for dusting)
  • 1 large egg per person

How to make

Step 1

Mound the flour in a bowl or on your kitchen bench.

 

Step 2

Make a well in the centre of your flour and add the eggs.

 

Step 3

Using a fork, beat the eggs together and then slowly start to incorporate the flour, starting with the inner rim of the well.

 

Step 4

As you mix, the well will expand.  Keep pushing the flour up to retain the well shape.

 

Step 5

When half of the flour is used, the dough will begin to come together. Fold the dough in on itself a few times and then start to knead by hand on the bench for around 3 minutes.

 

Step 6

Rub your hands together to clean your hands of all dried dough. The dough will still be a little sticky.

 

Step 7

Place dough in a bowl and cover with a tea towel or table cloth to rest at room temperature for around 15 minutes before rolling out.

Step 8

IF YOU HAVE A PASTA MACHINE:

Cut the dough into quarters.

Flatten a quarter of the dough and sprinkle it with flour before feeding it into the machine. Begin with the highest thickness option (the widest setting).

When you have rolled out one strip, fold it in half and pass it through again.

Continue by reducing the width of the rolling slot until your dough is around 0.5mm thick.

Remember: Every time you make the width of the rolling slot shorter, you have to pass the dough through it twice

Setting 6 – through 3 times – fold twice

Setting 5 – through once – no folding

Setting 4 – through once – cut in half

Setting 3 – through once

Setting 2 – through 2 times

 

How to Store Your Fresh Pasta

When pasta is done, allow to dry for approx 1/2 hour on bench/tray. Toss every 15mins with extra flour to make sure it does not become sticky later.

Place in air tight container with absorbent paper on bottom and top to absorb excess moisture.

From fridge or freezer, boil in salted water for 3-4 mins (no need to defrost from freezer).

 

Filled pasta

If consumed within 1 hour leave out and cook for 4-5 mins.
To store, pre-cook in boiling salted water, remove into a strainer, toss with vegetable oil to avoid it becoming sticky.
Lay out on tray not overlapping to cool down at room temperature.
When cool, collect and place in air tight container, can stay in fridge 5-7 days or freezer for up to 3 months.
From fridge temperature, drop into boiling water for 1 min, add to sauce. Enjoy!

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