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Pasta

Pasta

Ingredients:

200g plain flour
2 eggs
1 ½ teaspoon of salt

METHOD

Thoroughly clean and dry the work space.
Weigh flour and combine it with the salt.  Tip onto work bench and make a well in the centre. Crack in eggs and begin to incorporate using flat fingers. Continue to knead the dough until smooth.  Cover the dough and rest (ideally for one hour) whilst you clean up the mess!!

On a clean and dry work surface attach pasta machine.  Press the dough into an 8cm rectangle and with the pasta machine on its widest setting pass the dough through.  The dough will look uneven and sticky.  Fold it into three length ways, turn 90 degrees and roll again. Change to next thickest setting on the pasta machine and repeat. Do this 3 or 4 times until the dough looks smooth and even. Once that has been achieved you can start rolling it slowly though the settings until you reach the desired thickness. If the dough starts to get too long cut it into two and work two pieces.

Pass the dough through the required cutter to achieve shape.  Flour strips and lay on bench to dry whilst you fill a large pan with salted water and bring it to the boil.  Drop the pasta into boiling water and cook for 4-5 minutes (taste to check when al dente).  Place a colander in the sink.  Spoon 2-3 tables spoons of the cooking liquid into the prepared pesto then tip the pasta and cooking liquid into the colander to drain.  Return the pasta to the empty hot saucepan and mix in the pesto.  Transfer to serving dish and garnish with toasted sunflower seeds.

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