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About the recipe
I really want you to make this pasta – it's very quick and simple and is something you're going to be really proud of. These are the two pastas I make at home. The special pasta recipe is in the tip below. The ingredients are slightly different, but the method is the same and you can make them by hand, in your food processor or in your food mixer. Just remember, eggs and flour are always slightly different, so if you think it's a bit wet or sticky add a little more flour and if it's too dry add a little more egg. I always make far too much on purpose. I then dry it and keep it in airtight jars for really good, quick pasta.
The Naked Chef, p47
500g/1lb strong pasta flour (Tipo '00')
5 fresh, large free-range eggs
semolina flour for dusting
Find the recipe!
For the full recipe, head to page 47 of The Naked Chef.
150g/5oz strong pasta flour (Tipo '00')
350g/12oz semolina flour (if you can't get hold of any semolina flour then plain flour will do)
2 large free-range eggs
9–10 large free-range egg yolks
semolina flour for dusting
Find the recipe!
For the full recipe, head to page 47 of The Naked Chef.
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