pasta

a basic recipe for fresh egg pasta

servings
4

method

Try to get hold of Tipo ‘00’ flour – this is a very finely sieved flour, which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour.

Place the flour on a board or in a bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!

You can also make your dough in a food processor if you’ve got one. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.

Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.

There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).

How to roll your pasta

First of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while traveling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, but use your head and you'll be all right!

If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.

Dust your work surface with some Tipo ‘00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!

Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.

Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.

• from Cook With Jamie

ingredients

• 600g/1lb 6oz Tipo ‘00’ flour
• 6 large free-range or organic eggs or 12 yolks

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1. by David O\'Brien on Fri 03 Feb 2012 @ 10:52

When making pasta I just use strong white bread flour no need for tipo oo try 500g of flour with 8 eggs and 2tblspns of good olive oil. makes great angels hair pasta. If you want to keep your pasta for later use, just plunge it straight into boiling water for a few mins, then strain, throw in some butter, then let it cool down and put into plastic freezer bags and freeze in small portions for use whenever you need it, as they say here in belfast, happy days our kid

2. by Lizy on Wed 25 Jan 2012 @ 23:03

This was a fab recipe! I am so over the moon with the pasta we made today! I used 'Dove's Farm pasta' flour which I picked up in Morrisons. And we made it with 6 whole eggs rather than just the yolks. We got 12 large ravioli and enough spaghetti for at least 4 4 adult meals, so I would say it actually serves 6! Very easy to make though, and an impressive feeling of achievement! :D

3. by Ronald on Sat 07 Jan 2012 @ 17:32

You shouldn't use '00' type flour for pasta. You need lots of gluten in your dough, so use Durum flour instead. This is the best type of flour to use: Semola di grano duro rimacinata. A mixture of type '00' and Semola di grano duro rimacinata is also used (50/50). The mixture works well to make pizza dough.

4. by Shirley on Fri 06 Jan 2012 @ 07:16

I just tried out my new pasta machine.... How thin do you roll the pasta for fettuccine before you cut it. Mine was too thin I feel. The lemon garlic sauce with fresh Parmesan was lovely tho.

5. by Timmy Willet on Sun 01 Jan 2012 @ 20:46

Question: How long can you leave the pasta ball in the fridge before you decide you want to cut and roll it? Also, say it is in the fridge (obviously air tight), how long will I leave it for it to return to room Temp to roll out?

6. by Tristan on Sat 31 Dec 2011 @ 12:09

Ok, so this recipe works, but Jamie did it a slightly different way on one of his jamie at home shows. I'm just going to write that recipe here as an alternative. Place boil salted water in a large pan, on top of the pan, place a large urbanware or metal bowl on top of it. Place in the bowl 300g of creme fraiche, season with salt and pepper. Add a large handful of parmesan and 100g of fontina cheese. The boiling water will slowly heat up this sauce while you make te pasta. Use 100g of tipo 00 flour to 1 egg to make one serving of pasta. Place the eggs and flour in a food processor and whizz it up. As soon as it binds and makes a rattling sound, turn it off and feel te mixture. If it is too moist and sticky, add more flour to the mix. Keep adding flour until the mixture barely sticks to your fingers when you feel it. You should have a breadcrumb like mixture, like a crumble filling. Tip it onto a surface and push it all together until it binds into one lump of dough. Roll it through the machine on the widest setting 4-5 times, folding the dough over each time, and adding flour when it gets too sticky. Then roll it through all the settings, dusting with four each time. When fully rolled, dust it with flour, fold it in half lengthways, then again, then again (so you fold it three times, adding flour each time). Turn the pasta 90 degrees (so the longest side is facing you)and chop it up into the length of pasta you want. Unfold all the pieces. Thinly chop up some broccoli diagonally, them place it all in the boiling water under the sauce for 45 seconds to 1 minute. Mix two egg yolks with some thyme and marjoram and mix that in with the white sauce. Take the sauce of the pan with the pasta in and check your pasta to see if it's done. If it is, drain it and then mix it with the white sauce. Taste then season with salt and pepper. Plate it up and grate if some parmesan and a drizzle of olive oil. Voila! Hope this helps :)

7. by Neil on Thu 29 Dec 2011 @ 16:56

I found Italian 00 flour in Waitrose.

8. by ivan.grabar on Tue 20 Dec 2011 @ 18:13

Hello from Croatia . I use that recipe for years and sometimes try it with a little EV olive oil - such as when the eggs are little smaller . . using only eggs my neighbor produces , you never know the weight of those eggs :) anyway this is the perfect italian homemade pasta recipe! thumbs up!!

9. by tom on Fri 02 Dec 2011 @ 01:11

If you are not going to cook it straight after making this pasta, can you freeze it for later use? or do you keep it in the fridge?

10. by Liam on Wed 30 Nov 2011 @ 21:22

Great recipe this went down amazingly with my wife and friends!

11. by katharine on Sat 26 Nov 2011 @ 01:07

This is the toughest doughj I have ever handled. DONT USE THIS RECIPE

12. by Mike Richert on Sun 13 Nov 2011 @ 03:20

93-it will depend on the thickness of the noodle, but generally you take a noodle out and take a bite to check the consistency. some left-wing noodle cooks also throw there noodles on the wall (if it sticks its done, if not keep boiling) 94-one day with fans blowing on them, you don't *have* to dry it but it is recommended

13. by kerry on Fri 04 Nov 2011 @ 10:26

i am in ethiopia and i need a simple dish which i can preparewith the ingrediants fpund in the local so???

14. by Emily on Sun 30 Oct 2011 @ 20:52

Jamie, you are my favorite chef in the entire cosmos, I'm watching you 'at home' making your parma ham leek pasta, I can't wait to try it out. Inspirational. X

15. by daniella on Sat 08 Oct 2011 @ 20:51

i love your foood it is so yummy i wish you could make my food

16. by Bobby on Thu 06 Oct 2011 @ 06:58

how long should i cook it for as i have never made it ??

17. by Danny Cunnington on Fri 02 Sep 2011 @ 17:05

Hi I'm trying a farm to plate project in my village. This pasta making technique is perfect. I have a KoMo grain miller with a sifting attachment to remove the bran. I'm using hard tarwe (bread-making) grain grown by a local organic farm. I can make 00 through a process of fine milling and sifting. I buy the grain directly from the farmer each fall and store around 500 kilos in paper sacks. (You need a dryness of 15% moisture which is usually October).The advantage is that freshly milled and sifted grain contains the wheatgerm oil which is mega rich in Vitamin E and other stuff but has only a three day shelf life once milled. By milling and using directly for a pasta mix, I can make more nutritious pasta with a real fresh taste. I use a dough mixer and a pasta machine and around four families are supplied with fresh egg pasta in addition to our own household. This number is set to increase but I'm trying to get them to get their own pasta machines with me doing the milling and refining plus the dough mixing in a my 7 liter mixer. Children seem to love making pasta with the Italian Imperia machine anyway and I found for large amounts, the machining is the most time consuming part. This pasta technique is now the bible! Thanks Jamie from pasta makers from Holland!

18. by Jenny Robinson on Tue 16 Aug 2011 @ 10:37

Thanks Jamie! After watching you cook yours I bought your machine, in SA was very affordable R299. My 3 girls and I had a ball making it. It is such a hit. thanks for inspiring us......

19. by Frances on Sun 14 Aug 2011 @ 11:31

This recipe is perfect; I usually split the flour & use both OO & Semolina. Last night in all my madness I decided to make lasagna - although the process was easy, I totally forgot the fact I had to cook the pasta for a minute in boiling water before using it loll! The time doing this however was so worth the outcome :-)

20. by Paulos on Wed 10 Aug 2011 @ 15:40

Carluccio's do a 00 flour. For cooking fresh pasta I'd probably simmer it for 3 or 4 minutes in boiling water. It's well worth making your own ravioli with some mince, red wine, tomato puree etc.

21. by kathleen on Tue 09 Aug 2011 @ 11:42

good friends good wine GOOD PASTA I HAVE YET TO BEGIN..........WISH ME LUCK.

22. by Trish the Dish on Thu 04 Aug 2011 @ 07:09

Darling Jamie - you really are the bees knees! I have a pasta machine and today I start as the head Chef in a restaurant in South Africa called "Cafe Culture" - first thing on my list of 'things to do' is teach the staff how to make pasta! - Am also going to chop coriander into the dough and when running it through the machine, you get flecks of this fresh herb.. Can't wait to start cooking - my passion is in the kitchen, always has been! It's a bistro/cafe/lounge kinda place, so any easy recipes you could suggest in terms of good bar food, I would really appreciate! I look forward to hearing from you! Keep cookin' - you are always such an inspiration to watch!

23. by Liane on Thu 28 Jul 2011 @ 09:51

Jamie, If I want to prepare fresh pasta for guests, I don't reallt want to do it at the last minute. Can I make it a few hours earlier and keep it fresh? Alternatively, I could let it dry and use it like that. Would it make any difference to the end result?

24. by Drea on Sun 17 Jul 2011 @ 15:28

We have a pasta machine that rarely got used in the past, but now, after having tried this recipe, it's definitely going be used more often. My daughter (7) had great fun and made some very impressive Ravioli. We also made Tagliatelle which were still great after having been dried. We used Tesco's Organic Plain Flour which made an excellent workable dough and a very tasty pasta!!!

25. by Tammy on Sat 16 Jul 2011 @ 12:07

Hey Jamie, I live in Torbay, Newfoundland, Canada, and I watch your TV shows on Food Network all the time. I tried your pasta recipe last week but made it with gluten free flour....I made ravioli stuffed with a sausage, spinish and cheese miture and served it with a simple tomato sauce...it turned out amazing!!! I didn't have a pasta machine, but I didn't let that scare me off from trying. I don't mind a little hard work in the kitchen and I found rolling it out by hand with a rolling pin was a great stress reliever. I think I'm going to make some pasta again today! Thanks for all your tips, I love your shows and cookbooks!

26. by Emily-Jane on Sat 09 Jul 2011 @ 11:36

this is a great recipe my kids love it

27. by Jeanette on Fri 08 Jul 2011 @ 08:51

Trying this for the first time but as I live in Spain and we have trouble even getting self raising flour sourcing Tipo 00 would be impossible, so I am trying wholemeal flour. A bit disappointed our beloved Jamie doesn't tell us how long to cook fresh pasta, so its all a bit hit and miss, but still love his recipes and always look at those first.

28. by Simonides on Sun 26 Jun 2011 @ 07:54

After a long search for pasta flour in UK mainstream supermarkets, the only 00 flour I found was a McDougalls 00 for sale in ASDA. Waitrose sells several brands that mention they are suitable for making pasta. Hope this helps anyone looking!!

29. by rer on Mon 20 Jun 2011 @ 14:17

yipeee

30. by Andrea on Fri 17 Jun 2011 @ 19:57

Nice recipe but you just forgot to say for how many minutes do we have to cook the pasta!?!

31. by gordon on Wed 15 Jun 2011 @ 14:46

as a pasta virgin (sort of - i may have tried to make some years ago) , i'm surprised that no salt is added to the basic egg and flour mix. my attempt is chilling in the fridge as i write. i used lidl's strong white bread flour - with a bit of ordinary plain, to make up the weight! - but will try 00 flour next time; thanks for the tip re morrison's own label, and i know my local asda do a branded version (mcdougal's?) although i grudge (and will need to be convinced of its worth) to continue paying more than twice as much! what difference does using yokes rather than whole eggs make? for both health and not wanting to be saddled with lots of whites reasons, i've used the latter.

32. by Mel on Mon 13 Jun 2011 @ 16:34

Having purchased my new pasta roller I went to Waitrose as I presumed they would stock everything including 00grade flour. NO THEY DIDNT!!! so I went to Morrison's & they sell their own brand!...I'll let you know how the pasta turns out!

33. by jay will on Fri 06 May 2011 @ 23:02

I made some whole wheat(organic, employee owned, stone ground) pasta the other day, it was better than any pasta I've ever had. It was amazing how different it was from the whole wheat pasta you find dried in the store, I honestly wouldn't have pegged it for whole wheat if I didn't make it myself. Now to begin experimenting......

34. by alessandra on Thu 05 May 2011 @ 11:42

I wonder who said that linguine cannot be served with red sauce. I have done it all my life, my mum and grandmama before me. Three generations of Italians living in Italy. Don't worry, go ahead and use tomatoes and garlic, get the fresh ones if possible and remember that the closer to home they grow the taster they get.

35. by Jeanie on Sat 23 Apr 2011 @ 21:39

I got my 00 Flour from a store in Oakland CA, (where I live there our Italian deli didn't stock flour and I use to live near Oakland) that was on the web and today I made my linguine. I did exactly what Jamie said, three cups of 00 flour, and six eggs. mixed, stretched and pounded it really good, then let it sit. Then I put in through my pasta machine a few times and down to the lowest number before I put it through my linguine side. I don't have a pasta dryer so I got some plastic hangers, put towels over the bottoms and draped the linguine over the towels and its amazing how quickly they are drying. The problem is I read that fresh pasta should be served with a white sauce and not red, why? So I will try to do a creamy, garlic sauce and do my red too and see which is the best. But if anyone knows why I read this, please let me know, it because the red sauce drowns out the flavor of the pasta.

36. by charlie on Mon 18 Apr 2011 @ 19:22

the local shop near Streat in Sussex sells it. I know because i was camping nearby and a poorly sighted friend came back with it thinking it was sugar.

37. by kerry and Anne on Mon 18 Apr 2011 @ 09:27

The recipe was great...we had a cooking day and make four lasange's and two serves of fettucine from 1 doz eggs and 12 kg of 00 flour. We bought 15kg of Roma tomatoes and produced a beautiful sauce which we used as a base. We wasted nothing! We did the tomatoes, made a delicious veal sauce; saved the tomato juices for stock and thoroughly enjoyed making great meals for the family. We rock!

38. by Jeanie on Sun 10 Apr 2011 @ 18:20

I found the 00 flour on the web, straight from Italy, several kinds and the cheapest is about 3.75 for 2 lbs. Also its found on Amazon, several brands there too.

39. by Mariana on Sun 10 Apr 2011 @ 00:19

love it!! I made this pasta dough and then made ravioles... it´s great!!

40. by alex lol on Thu 07 Apr 2011 @ 19:19

love it love it love it:)

41. by ryan pate on Thu 07 Apr 2011 @ 12:56

if i do not dry pasta can i cook it straight away

42. by Mario on Tue 29 Mar 2011 @ 00:56

Hello, Do anyone know how to dry fresh egg pasta and how long can be storage without freezer? Thanks in forward.

43. by redderz ! on Tue 22 Feb 2011 @ 17:49

buy a pasta machine otherwise you will get tired.....

44. by TerryKay on Thu 07 Oct 2010 @ 15:40

I use my breadmaker to mix the dough. Who said we have to sweat.

45. by MAPUXE on Fri 10 Sep 2010 @ 01:39

JUST TRY WITH ANY FLOUR.........ITS ALMOST NICE...BUT HARDER.

46. by bvrlybest on Tue 02 Mar 2010 @ 06:09

I just got a new pasta machine and thought I would give it a try. I couldn't find "00" flour anywhere. Noticed info on King Arthur flour on several blogs and did find some AP King Arthur and it made the best pasta I have ever eaten!! My son and I made an evening event out of making pasta and fresh pesto (went to the organic farmers for the basil and eggs!) This recipe was perfect. Thanks

47. by Gina on Sun 27 Dec 2009 @ 21:00

If you can't find 00 flour, use durum semolina. That's what they use in Italy to make pasta (read the imported pasta labels). You get it at a bulk store or health food store (here in Canada, at the Bulk Barn). That's what I use and if you need a recipe, there's one on my blog at http://www.the-cooks-corner-blog.com

48. by sharon waters on Sat 12 Dec 2009 @ 08:33

If i cant grt hold of tipo "oo" flour, what other flour can i use.

49. by Josh on Tue 29 Sep 2009 @ 12:23

verry helpfull

50. by Elvir on Tue 09 Jun 2009 @ 00:04

Our company are making a service and also We are sailing and make tehnology for profesional equipment for big profesional kitchen. Our company ie from Bosnia and Herzegovina ! But that s not so important! So I want to ask direkt, do you ever thinking about organize some kind of course for staf in profesional kitchen, for country with big tourism potentional which is Bosnia and Herzegovina but I am think that is not important for some people, which doesn t no ,how nature can be magic !? I think if We together make some course on this teme, or if you Jamie give to us some voice for us, that can be so useuful, for our country,in which war stoped, before couple of years ! We have chance, just push us :)

Thanks for your atention

51. by Petr on Mon 08 Jun 2009 @ 11:59

for Ricardo Santos:

well, i don't know the best, but I can recommend the Imperia machine. It's heavy and simple thing made all of stainless steel. Very easy to use and maintain plus you can buy lots of extensions to make even gnocchi or tortelini.

52. by becky on Wed 03 Jun 2009 @ 12:36

Can this receipe be used to make tortillini?

53. by RicardoSantos on Sun 17 May 2009 @ 17:09

which are the best brands price/quality(italian ones) of pasta machines!

thanks

54. by SunStar on Fri 01 May 2009 @ 22:25

Sawatdee Jamie,

The last time I use my pasta machine was many years back. The recipe that came with it did not give me good advice, the pasta was hard like a rock :p

I made fresh pasta for my 20th Wedding Anniversary using this recipe as a surprised. My husband love it very much, so I get him promise to take me to visit you 555.

A very Big Thank you

55. by becca on Wed 29 Apr 2009 @ 10:47

Hi
does anybody know how long ravioli (with vegi filling) will keep in the fridge??
thanks

56. by Rain on Tue 28 Apr 2009 @ 04:51

Ask your grocery store to get the 00 flour for you if you can't find it. There is a wholesale place in South San Francisco called Italfoods, and they sell it wholesale only. They will sell it to your grocery store. I asked my grocery store to order it for me, and they did. I had it in a week! Plus it's cheaper than ordering it online for yourself.

57. by ronald on Wed 15 Apr 2009 @ 12:32

can i use all purpose flour in making pasta? and what is organic egg? what do they look like? where can i get them? thanks and more power to your show.

58. by nikhita on Sun 08 Feb 2009 @ 16:04

thank u for da pasta recipe it has really help thanx again nikhita xx

59. by srb on Sun 01 Feb 2009 @ 20:45

I have one sugestion...I recomed u to all this recipes translate on other languages too...Because I think that a lot of people would love to make u'r food but they have language prob...I know for sure that a lot's of people Serbia watch u'r Tv show witch going on TV B92 here in Serbia...So I hope so that U will riconsider this what I ,m saying...and thank you...bye bye

60. by David on Wed 28 Jan 2009 @ 03:03

I'm wondering if the amount of ingredients can be divided proportionally if I want to make a smaller batch? For instance, if I only want a single serve can I use 100g flour and 1 egg?

61. by henk on Tue 27 Jan 2009 @ 08:09

Hi there, especially Lisa.

Just read your question about healthy pasta.
You have a companian in me with healthy pasta!
I'm making all kinds of pasta now, also using wholewheat and spinach.
A few years ago I found a good Italian book in a second hand shop about pastamaking.
From that book I use a pasta-base-recipe 100 gr. wholewheatflour, one egg, one tablespoon extra vierge oliveoil. For a spinach dough I add one tablespoon of freshcut spinach. In times when I can't get any I use deepfrozen lumps. They come in sort of the same quantity as a big tablespoon.
The last time I added one tablespoon sundried pomodori in oil and added less oil in th basedough. Serve with parmezan and fresh basil and a bit of extra vierge garlic oil. (I made that by gently frying slices of garlic in extra vierge oliveoil until they are lightly brown) Maybe not made by all standards but...Yummie!!

62. by george thomasson on Wed 21 Jan 2009 @ 09:47

u man it was great cum round for a bite sum time

63. by lisa on Mon 12 Jan 2009 @ 03:48

hay guys! ^^
i'm wondering how about if we want to make spinach pasta, wholemeal pasta n stuff?
since i'm really like to eat pasta a lot!n And i also like to eat healthy food..so, better if i could know how to make healthy pasta..
Thank you so much before if any of you guys can help me out with this question.. :)

cheers!

64. by Amy Green on Thu 08 Jan 2009 @ 16:17

Wow!..2 basic ingredients, but great fresh pasta! Got a pasta machine for christmas, and just tested the machine with the recipe...and fresh pasta- first time!! Think dried pasta is great for convenience, but for freshness and tastiness, I would definately make the fresh stuff at weekends!

65. by Aike on Fri 02 Jan 2009 @ 15:06

Can I make pasta with 100% whole groats flower?

66. by Norma on Sat 27 Dec 2008 @ 01:30

For the beetroot pasta, I found this quotation accredited to Jamie (but cannot prove it): "Remove 2 of the eggs from the basic recipe and replace with roughly the equivalent amount of beetroot peeled and pureed. Proceed as in the recipe possibly having to adjust the flour to achieve a smooth silky and elastic consistency."

67. by Mia on Mon 15 Dec 2008 @ 14:49

AMAZING! <3

68. by gemma on Wed 15 Oct 2008 @ 09:18

does anyone have the beetroot pasta variation jamie published in return of the naked chef? (or naked chef takes off... i think it was published under two titles).

69. by monika on Mon 06 Oct 2008 @ 17:29

the eggs in this pasta smell like the stinky farts that i let in my burrow.

70. by gemma on Thu 02 Oct 2008 @ 15:10

hi i love making pasta unfortunately my son has developed a wheat and egg white alergy and i cant find any recipes anywhere please help. thank you gemma

71. by cheryl on Sat 27 Sep 2008 @ 16:39

I'm going to make lasagna with fresh pasta for the first time tonight -- in this instance, do you layer the fresh pasta into your lasagna straight from being cut or do you need to cook it in boiling water first before the layering and oven cooking?

any insight would be appreciated!! thnx all.

72. by big ron on Wed 24 Sep 2008 @ 13:32

is it true that fresh pasta makes your poo smell bad?

73. by stevie on Wed 24 Sep 2008 @ 13:25

what do you know nobnose

74. by Sylvie (Qc - Canada) on Fri 19 Sep 2008 @ 15:19

Here's are some answers to questions;
Yes, you can make fresh pasta with other kinds of flour (if you can't find the 00 type) with good results.

You can buy a pasta drying hanger, it's not very expensive. You can also refrigerate your fresh pasta for up to 3 days. A suggestion for the spaghetti/fettucini is to make a nest, put them on a non-stick container or a zip top plastic bag and sprinkle with flour.

You can also freeze your pasta, for up to 3 months. Make sure to sprinkle with flour, otherwise they will stick to each other. They will defrost ok.

Hope this help.

75. by jabawock on Wed 10 Sep 2008 @ 14:29

Hi looks a great pasta recipie, I can only get hold of strong bread making flour will this work!!!!

76. by Helen on Tue 09 Sep 2008 @ 07:37

Hi Jamie,

I'm on a wheat free diet and wondered if this would work just as well with buckwheat or if I'd need to add another flour.

77. by sarah on Mon 28 Jul 2008 @ 09:16

hi all, beautiful pasta recipe jamie...just a question for anyone that can help me..can you freeze the dough when it has been freshly made - does it defrost okay? also, any tips for drying methods for the fresh pasta, if i don't want to use it all straight away? if i hang it on a coat hanger it seems to stretch then break and fall on the floor! happy cooking everyone. sarah.

78. by Anna on Fri 25 Jul 2008 @ 02:46

can you use any other flour than "Tipo 00?"

79. by Samantha on Mon 14 Jul 2008 @ 13:35

Thanks, i had been stumbling looking for a pasta recipe all i was getting from the search engines was alfredo recipe, bolognise recipe etc like the pasta is made in heaven and earth gets it ready made. I should try this as i cant get any lasagna sheets in my country so want to make my own. Also dont think i can get that Tipo 00 flour so will try semolina as Sonia suggested (thanks Sonia for that), i should have a lovely meal today.
Thanks Jamie.

80. by Eugene on Fri 11 Jul 2008 @ 10:00

i love all you recipe it is the easyest recipe to use

81. by sian on Tue 08 Jul 2008 @ 11:52

Frank the reason for your misfortune at cooking your home made pasta, is purely because the sodium glucose bethamine content in your pasta was to high. Clearly you should of used only the flour recommended by Jamie for this recipe otherwise you stumble across errors. Hope this helps for the future and make sure the use the right flour in future ;)
happy cooking

82. by sian darnell on Tue 08 Jul 2008 @ 11:51

thank you jamie i had great fun making this dish and eating too :) it was very nice just one question though the egg, i don't understand that bit.
once i had tried my dish i was very pleased with myself and am now making many pasta dishes.
thank you for the insperation one day i hope to acheive becoming a great chef. your such an inspiration.
your number one fan
xx

83. by Frank on Fri 04 Jul 2008 @ 08:16

Hello. We only have normal cake flour in South Africa but all the Italian restaurant chefs have told me that is what they use. Made fresh homemade pasta with this recipe and it came out perfect BUT once I dried the pasta - completely to use later. When I boiled it - eventually for hours - the pasta just didn't get soft at all - it stayed hard - WHY???

Thanks in advance, Frank

84. by wistful on Wed 02 Jul 2008 @ 03:00

rach/ thanks for the advice on dick smith brand will go buy today. Just bought a machine so I am looking forward to a messy kitchen

85. by Milos on Mon 30 Jun 2008 @ 15:02

00 is 500 and it is standard for EU

86. by hagay ohana on Tue 17 Jun 2008 @ 15:16

hello

i'm from israel and i wanted to ask you a few questions about the fimar-mpf4 machine.

i've talked earlier today with klara (i think that was her name) and she said to send email

with all of the questions and information.

i need the machine for my business- my restaurant at israel.

so please, i wanted to know:

do you make shipment to israel?

how much is the shipment cost?

how much the machine is cost?

how much the machine weigh ?

if i buy the machine and one of the parts breaks down after i use it for a while, how can get

alternative parts for the machine?

and my last question is how do i pay you?

with credit card or a bank transfer?

i would really appreciate if you'll send an answer as soon as you can

thank you very much

hagai and dafna

87. by Rach on Tue 17 Jun 2008 @ 09:13

That was really helpful about how to make the pasta neat at the end of the process.
I've just been muddling along since I bought my pasta machine to play with.

The 00 flour is great but I've been using a wholegrain white flour lately just for the sake of being a bit more healthy. (In Australia Dick Smith brand. No lumps like wholemeal flour).

coloring the dough is also great fun because then you get to think of a sauce with a contrasting colour.
So far only green and orange(barely orange...needs more experimentation) because the ingredients are already in my fridge.
Can't wait to track down a jar of sepia ink; a chef let me check out her supply...smelly stuff.

Happy pasta making people. It's such good therapy.

88. by Claude on Tue 27 May 2008 @ 17:21

Hello Sonya (in Belgium), I was born in Belgium (Bleharies). I am living in Australia since1965. I will take your invite the next time I am in Gent.

Very helpful comments...thanks.

89. by Claude on Tue 27 May 2008 @ 17:15

In Australia you usually find the "00" type flour at a good fruit and vegetables shop, any Italian shop and also most large supermarkets.

This is a great recipe.

90. by Ada on Tue 27 May 2008 @ 11:19

Is semolina a coarse meal? i bought semolina and dont know if it should be finely ground or quite coarse for the best results. tipo "oo" is not available here in sa.

91. by Lauren on Mon 19 May 2008 @ 02:46

This recipe saved my life. I am making Veal tortaleni for dinner from scratch for my whole family so keep your fingers crossed it all goes well.

92. by merapi on Sun 11 May 2008 @ 20:08

I did it yesterday, no problem with "00" here (Czech), but result, tagliatelle, was a bit chewy. Thickness more to beer mat - the reason of chewy texture?

93. by Sonia on Tue 08 Apr 2008 @ 21:13

I see there is always so much confusion about pasta making and pasta cooking.
First of all if you really like making your own pasta use durum wheat flour, also called semolina or rimacinata.
De Cecco and Divella make some very good ones, availble in most supermarket or italian deli or health food shops.Durum wheat(hard wheat) cooks better and stays more al dente than 00.
Second if you can, invest in a little Kenwod or Magimix machine. It has a hook especially made to kneed pasta, so you save you biceps from real injury.
Third use rice flour for the work table and for keeping the pasta sheets from sticking to each other.
If you have doubts about how long to cook it for just try it. Fresh egg pasta cooks very quickly so don't leave your pot unattended or yo'll end up with stodge regardless of the flour you use.
Someone was asking if you can freeze ravioli. Yes you can. Place them on rice floured tray that will will fit in your freezer. don't overlap them and again scatter rice flour on them generosly.Cover them with plastic film and freeze. For how long it depends on your filling.
You may wonder who am I.
Well I'm an italian lady that leaves in Gent, Belgium and have been making pasta and lots of delicious italian cakes and thing for the last 10 years or so. If ever in the neighborhood come visit.
www.ilmezzogiorno.be for info
Bye and good pasta making and eating. Sonia

94. by Derek on Thu 03 Apr 2008 @ 10:13

just been given a pasta machine and very keen to get underway, same question as a few others - how long do I cook thin pasta ribbons?

95. by matt on Sat 15 Mar 2008 @ 22:53

try the manildra group in australia for beautiful soft folur

96. by Trish on Sat 08 Mar 2008 @ 11:52

"00" flour can be bought at most Waitrose's...

97. by Ivy on Sat 23 Feb 2008 @ 04:17

tried your pasta recipe .. it is fantabulous .. my husband loves it but having a prob. looking for the TIPO 00 flour in Houston, Texas .. loves yr show .. tried not to miss it here in houston ...

98. by jenny on Thu 07 Feb 2008 @ 15:26

ive just been given a pasta machine so want to try out the fresh egg pasta recipe. How long does it take to cook fresh pasta.

99. by bob on Mon 04 Feb 2008 @ 22:10

had problems finding the '00' flour nowhere has it! found some pasta flour made by doves from tesco

100. by Gemma on Mon 04 Feb 2008 @ 15:12

Can ravoli be frozen once made? If not, how long can it be kept in the fridge before cooking?

101. by vittorio on Mon 28 Jan 2008 @ 17:10

this pasta recipe is great, i found the 00 flour and had it sent to me via air mail. the pasta was so tender. it tastes like pasta should taste. if you make it right it won't taste like shit....than again i have never tasted shit before....jamie thank you for the recipe.....

102. by jaquelene chard on Fri 04 Jan 2008 @ 09:23

I watched you make pasta on tele last night, you made it 1 egg per person pasta then into the processor could you please post this reciepe on your web page love u heaps dont miss a show thanks for all the shows just love to cook in our house
jacky

103. by Mari on Thu 01 Nov 2007 @ 13:39

If you're making tagiatelle or fetuccine, leave the sheets of pasta to dry for a bit before cutting, otherwise the pasta will get stuck in the machine. An alternative is to dust the pasta with a bit of flour before cutting.

104. by Matt on Sun 02 Sep 2007 @ 08:18

The pasta shouldnt cook for more than about 3 or 4 minutes, you want it to be tender, yet firm.

There is no need to allow the pasta to dry, if you do so it will end up crusty. If you cant use it immediatly lightly flour it and then place it on a flat tray and tightly cover it, then refrigerate.

105. by Laura on Sun 26 Aug 2007 @ 01:40

How long do you recommend it should cook for when made?

106. by Suzanne Douglass on Fri 13 Jul 2007 @ 08:19

Once I have cut my pasta to shape should I leave it to dry before cooking?
Of so how long should I leave it?

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