The best way to make REAL pasta

Passport & Plate - Handmade Italian Pasta Recipe

Italy | Thursday, March 5, 2015 | 5 photos

PASTA Ingredients (Quantity per person):
100 grams of '00' flour (super fine flour used for pasta, you can find this in most supermarkets)
1 medium sized egg (45 - 50 grams)
1 teaspoon of extra virgin olive oil

PASTA SAUCE Ingredients (Quantity for 5 people):
1 large onion (diced)
550 grams of minced beef (about 90% lean)
550 grams of peeled and cooked, whole canned tomatoes (ideally Italian san marzano tomatoes)
4 cloves of garlic (press garlic, and slice)
6 tablespoons of extra virgin olive oil
300 ml of red wine
1 small bunch of basil
1 teaspoon of chilli flakes or fresh chilli
Salt & pepper

For garnish/serving:
parmesan cheese - grated/shredded
cherry tomatoes


Pasta:
1. Measure out flour, and place on a flat surface and make a big well in the centre of the pile of flour. Add the eggs, one at a time and slowly stir to combine in the flour gradually.
2. Progressively add the extra virgin olive oil to the flour mixture, one teaspoon at a time, as you are adding the egg, as per step above.
3. Once the flour, egg, and oil has combined to form a dough, start kneading the dough for approx. 10-15 minutes (knead dough by pulling the dough into the centre with your fingers and press down with the palm of your hand into the centre of the dough. Turn the dough 90 degrees, and continue to knead the dough). Then wrap dough in cling wrap or place under a wet towel and let it rest for 10-15 minutes.
4. After resting, take out dough, shape it into a long thick roll and use a knife to cut pasta into thick slices/chunks. Use a rolling pin to roll out the dough. If you have a marble type surface, the pasta is thin enough when you can see the marble through the dough.
5. Roll up the thin pasta sheet you have created so they look like long cigars/rolls. Use a knife to cut it into 'Pappardelle' strips (ie. ~ 2 cm wide).
6. Proceed to roll out all the pasta chunks, and repeat step 5.
7. Boil a big pot of water (add some salt). Once the water boils, put some of the pasta into the water and cook for about 30 seconds. Transfer the pasta over to the pasta sauce and continue cooking the rest of the pasta in small batches.

Pasta Sauce:
1. In a large, deep frying pan, add the oil. Once pan is hot, add garlic and onion and continue to stir fry until onions are caramelised. Add minced beef and continue to fry until meat has browned.
2. Add tomatoes and basil and let it cook for 5 minutes. After 5 minutes, use a wooden spoon to break up the whole tomatoes. Add red wine and cook through until you can't smell the alcohol from the wine anymore.
3. Cook on medium heat for 10-15 minutes, stir occasionally, add the chilli. Add salt and pepper, as required.


I have always been fascinated with Italian food. Italians are not afraid to put in lots of labour and love into their dishes - the rustic, hearty flavours are simply to die for. I decided to visit the heart of Italy to experience the real deal. I thought there was no better place to start than the cultural capital - Florence.

This recipe is inspired by handmade pasta cooking lessons I experienced while I was visiting Florence. Some memorable moments from the cooking adventure were:
- taking in the sights and beautiful smells of the local Florence markets to pick up the produce.
- sampling the best balsamic vinegar ever (25 years old!) - it was so thick and had a great depth of flavour.
- rolling out pasta on a HUGE rectangular marble table – what a grand way to cook!

Handmade pasta is actually quite simple in terms of ingredients, but the magic happens in the 'labour of love' of kneading and rolling out the pasta. This recipe calls for the traditional way of pasta making by using the classic rolling pin - I would highly recommend it, there is nothing more simple and honest than using a rolling pin!

When I tasted the pasta at the end of the lesson, I can truly say, hands down, that it was the best pasta I have ever tasted….fresh pasta just tastes so good.

I can proudly say that I have been able to recreate what I learnt, and have since made handmade pasta numerous times since returning home. Even though it requires some effort, it's worth it! It's also a great way to catch up with friends and family by enjoying the experience and fun of making pasta together.