How to make Basic Pasta Dough

Today, I'm very pleased with myself because I have created my first online video blog, and it was suprisingly easy. The first thing I have recorded is the simplest recipe I can think of and that's how to make Basic Pasta Dough. It's easy for two reasons, firstly it only has two ingredients, eggs and flour and secondly there are only three steps in making it.

I've watched TV chefs and Master Chef contestants make pasta hundreds of times on the television, and they always make it look really simple and quite quick to do. However, I think like the majority of home cooks, I have never tried making fresh pasta so today, as it's looking a bit overcast outside!, I've decided to give it a go.

I must mention, from the start that making fresh pasta is quick and fairly fool proof. So if it's a quick tea you're looking for fresh pasta hankerchiefs (fresh pasta, rolled out and cut into medium sized squares) with a ready made pasta or quick tomato sauce is ideal.

However, if you are thinking of making the pastsa and then filling it or using it to make tortellinin, canelloni, lasagna, spaghetti bolognese etc, it might be best when you have more time on your hands, not after you've finished work, tired and hungry and looking for something quick and easy to cook. Alternatively,if you make the sauce or filling the day before, then you will only have to make the pasta on the day.

Ingredients:

5 x medium sized free range eggs
1 lb plain white flour

1. Take a large mixing bowl, sift in the flour and make a 'well' in the middle.
   Crack the 5 x eggs into the 'well' and with a fork beat them until smooth, then gradually incorporate the flour until you are left with a sticky dough.
   
2. Using your hands gather the dough and knead for 5 minutes on a floured worktop.
   Wrap in cling film and leave in the fridge to rest for 30 minutes.
   
3. Remove from the wrapping and roll out until very thin on a floured surface.
   Cut into whatever shapes you need; rectangles for lasagna sheets, sqaures for silk hankerchiefs, strips for tagiatelle or spaghetti, circles for filled tortellini.