Wholemeal Khorasan Pasta

pasta machine or rolling pin, large 2lt saucepan and mixing bowl

80g Doves Farm Organic Wholemeal Khorasan Flour
1 egg
flour, for dusting

FOR COOKING
2l water
1 tsp salt
olive oil, for drizzling

Pasta Dough

1. Put the flour into a mixing bowl and make a depression in the middle.
2. Break the egg into the middle of the flour and beat with a spoon, allowing a little flour to be incorporated.
3. Continue stirring the egg as the flour mixes in, eventually forming a dough.
4. Gather the dough together and knead it for 100 presses to make a smooth ball of dough, adding a little flour only if needed.
5. Cover and leave the dough to rest for 15 minutes.

Pasta Made with a Rolling Pin

1. Sprinkle flour over the table and rolling pin.
2. Cut the pasta into four pieces and roll each piece into a rectangle, turning it over regularly and dusting lightly with flour.
3. Continue rolling the dough until it is the thickness of a paper clip.
4. Cut the dough into rectangles for making lasagne or to make long pasta such as tagliatelle or spaghetti cut the dough into thin strips. For ravioli cut the dough sheets into smaller rectangles or squares and fill according to your recipe. Any left-over pasta can be cut small into rectangles and triangles to make maltagliata.
5. Dust the uncooked pasta with flour to stop it sticking and lay it out, or hang long pasta over the edge of a tall saucepan, for an hour to dry.
6. Uncooked pasta can be chilled for up to 24 hours before using.
7. Repeat with all the pieces of dough.

Pasta Made Using a Pasta Machine

1. Dust the pasta machine and the table liberally with flour.
2. Cut the dough into the same number of pieces as the number of eggs used.
3. Flatten each piece of dough and pass it through the wide, flat roller of a pasta machine to make a rectangle.
4. Fold the rectangle in half and pass it through the roller again. Fold the pasta in half and pass it through the roller two more times, folding in half after each pass. Try to keep the pasta dough rectangular.
5. Lay the pasta on the table and cut each piece into 4 small rectangular pieces.
6. Decrease the roller width 3 or 4 notches and pass the smaller rectangles through a couple of times, to make longer rectangles. If the dough seems sticky, dust it with flour and lay the rectangles on a floured table.
7. Reduce the roller width again and roll each pasta sheet into a thinner rectangle.
8. Use rectangular pasta sheets for making lasagne.
9. To make long pasta such as tagliatelle or spaghetti pass the pasta sheet through the slicing rollers or using a knife, cut the dough into thin strips.
10. For ravioli cut the dough sheets into smaller rectangles or squares and fill according to your recipe.
11. Cut any left-over pasta into rectangles and triangles to make maltagliata.
12. Dust the uncooked pasta with flour to stop it sticking and lay it out, or hang long pasta over the edge of a tall saucepan, for an hour to dry.
13. Uncooked pasta can be chilled for up to 24 hours before using.
14. Repeat with all the pieces of dough.

 To Cook Fresh Pasta

1. Put the water and salt into a large saucepan and bring it to a rolling boil.
2. Add the pasta and stir to ensure it is free flowing in the water.
3. Cook for 3-15 minutes, depending upon the size and thickness of the pasta.
4. To test if the pasta is cooked, carefully remove a piece of pasta from the pan, cut it with the side of a fork and if the pasta resists continue to cook the pasta, repeating the fork test every minute.
5. When cooked drain the pasta, sprinkle with a little olive oil, stir and serve immediately.