Last month I attended a blogger-only event at Borough Market, my favorite food market in all of London (and possibly the world). This month, Italian food expert Ursula Ferrigno, who is regularly featured on BBC Good Food and is an instructor at my alma mater, Leith’s School of Food and Wine, is the featured chef there. I spent a few hours with Ursula and other bloggers learning how to make fresh pasta and other easy pasta recipes. It. Was. Life. Changing.
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Wow! Thanks for this information. I never tried to make pasta without a machine but after reading your I am gonna try it for sure. Very nice post I like the way of expressing the information here. Generally I ordered pasta from http://belottirb.com/ they also make pasta so tasty that you will love it. But your post is also amazing love reading blogs like this.
I’ve made pasta with the recipe a few times now, and every time it works perfectly! Using high quality eggs means the yolks are very yellow and make the pasta a warm yellow colour as well, and I am always so pleased with the results! Keep in mind, the pasta does need to be used pretty much immediately after being cut, unless you can hang the strands so they don’t all stick to each other. I put my cut pasta in a bowl and even after 30 minutes they’d all stuck together into a big lump…
Glad this recipe has worked out for you! It’s one of my favorites.
Hi, when you say in step 5 to “do it again” do you mean just fold it in one more time or repeat the whole step …. as in roll it out till thin then fold again?
I’m looking forward to making this tonight with pesto.
Hi Esther, just fold it again. Good luck!
Amazing recipe! I really love making pasta at home
So, I tried this recipe and ended up with what I’d call really long dumplings. The pasta never got thin enough, even after 10 minutes of rolling it out. I wasn’t sure how thin it was supposed to be, so eventually I stopped. My only note would be that you should really, really, really make sure to roll this out very thinly (<.5mm) or the pasta ends up as essentially strips of dough.