The first time I had ever made pasta was as a contestant on MasterChef SA. We had one day off a week and this happened to be one of the first Sundays that we got to do as we pleased. Being the garden variety food nerds that we were, we were all gathered in the kitchen testing the new gadgets out.
One of the dishes that helped me win the title was a hand cut fettuccine with West Coast Lobster (as of December 2016 The West Coast Lobster is on the SASSI red list – DO NOT EAT IT) in a tomato-based, lemongrass, chilli and sour cream sauce – the second time I had ever made pasta. And with self raising flour which was my only option! (For those of you who need an explanation, self-rising flour has baking powder in it which is a raising agent – not suitable for pasta making).
Since then I’ve made pasta with varying levels of success. The method that I would dare to call almost foolproof is by weighing, not measuring, the ingredients.
Use 1 egg per portion of pasta you wish to make. Use large eggs that are at room temperature. Each egg weighs about 50g. Multiply that by 1.5 to calculate the amount of flour you need to add. I used Millstone’s white bread flour. Then mix together and knead until the dough is springy. What I mean by that is – knead the dough until the gluten has been activated so that when you push a finger into the dough, it should spring back into shape.
Sometimes there isn’t enough time or effort for a pasta sauce so instead I roasted some rosa tomatoes with whole cloves of garlic, thyme and red chillies to be smooshed later and tossed through the warm pasta. Some pan-friends courgettes and a bit of goats milk Chevin and you’re ready for a light pasta lunch.