Homemade Pasta: It's Easier Than You Think!

We had a ton of fun in the Oscar and Jemima’s kitchen today – we decided to challenge ourselves to make some homemade pasta. And it really is easier than you think!

We thought ravioli would be a good start, so we set to work making the dough and rolling it through the machine (a pasta-making machine is essential - I bought mine at Tavola). Not only was it therapeutic, but it was super simple and very rewarding too :) Check out our video below to see the whole process right from the beginning where we mix the ingredients to cutting the pasta and filling the ravioli at the end.

Ready to get stuck in? Here is our recipe for the pasta dough - remember it's usually 100g of flour to 1 egg – depending on the size of your eggs of course :)

Ingredients for Pasta:

100g 00 or strong white bread flour
1 egg
Pinch of salt
1 tsp. olive oil

Method:

  1. Measure the flour and tip onto the work surface.
  2. Make a well in the centre and crack the egg.
  3. Add a pinch of salt.
  4. Mix well and then knead the dough until smooth and shiny.
  5. Roll into a ball and wrap in oiled cling film. Leave in the fridge until you are ready to put it through the machine.

While the pasta is resting in the fridge, choose your filling and get started on the mixture. We chose a spinach and ricotta filling for our ravioli, but honestly, you can get as creative as you like (take a look at some other ideas at the end of this post).

spinach and ricotta ravioli.jpg

Spinach and Ricotta Filling

Method:

Ingredients:

  1. Wash and chop the spinach and add to a frying pan with a tsp. of olive oil and the crushed garlic clove – season and cook for a couple of minutes until wilted.
  2. Remove, cool and squeeze out the excess water from the spinach and add to a bowl with the ricotta and mix well.

 

½ Bag or 1 bunch of local spinach
1 Clove of garlic
2 Tbsp. ricotta cheese
1 tsp. olive oil
Seasoning to taste

 

 

Pasta Sauce

Method:

Ingredients:

  1. Heat a Tbsp. of olive oil on a medium heat and add the diced onion and cook for 5 minutes until soft and translucent. 
  2. Add the cherry tomatoes and the crushed garlic and cook down on a medium heat until the tomatoes start to break up and reduce.
  3. Add the white wine and continue to reduce and season.
  4. Add the fresh basil leaves at the end.

 

1 packet of cherry tomatoes (about 25)
1 crushed garlic clove
½ red onion finely diced
50ml white wine
Seasoning to taste
Chopped basil leaves

 

 

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