"This recipe forms the base from which you can make any pasta," says Mitch Orr. "It's perfect for long pasta (spaghetti, tagliatelle) and, with the addition of extra egg yolks, becomes more malleable for ravioli. If you have a large pasta machine you can roll the whole batch at once; however, if you have a small machine, roll about 100gm of dough at a time. It may also help to make the basic dough a little wetter to avoid putting too much stress on your pasta machine." This recipe makes 600 gm.
- 8 egg yolks
- 1 egg
- 3 tsp extra-virgin olive oil
- 375 gm “00” flour
- 1Whisk yolks, egg and oil with 1 tsp fine salt in an electric mixer fitted with a paddle until combined, then add flour and mix on low-medium speed until fine crumbs form. Test by squeezing a handful – if it holds together nicely there’s enough moisture; if it crumbles, add a small amount of water (about 1 tbsp) and mix, then test again. Bring dough together on a work surface, knead until smooth, then divide into 2 balls, wrap in plastic wrap and press as flat as possible. Refrigerate to rest for at least an hour or overnight. Bring dough to room temperature before rolling.
- 2Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting at the widest setting and dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings notch by notch each time, until dough reaches a thickness of 2mm.