Homemade Egg Pasta with a Garlicky Mushroom & Leek sauce

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I have wanted to make my own pasta for a very long time and I finally got around to making it  this weekend. Its a really enjoyable to make your own pasta but be sure to set some time aside to do. We were really hungry when we started making it (Tim was my crank turner) that we ended up having to stop halfway for a snack. I'm sure with practice I will get quicker with handling the pasta. Next time I plan on making ravioli and using the leftovers for lasagne sheets. You could also add cracked black pepper or saffron for a slightly different take on the regular.

Serves 2/3 Adapted from Jamie Oliver

You will need-

• 300g tip '00' flour
• 3 large free range eggs

Weigh out your flour and then place it on a clean work surface. Next make a well in the middle and crack your eggs into it. Beat the eggs with a fork and then using your fingers, mix the flour into the eggs a little at a time until it is all combined. Knead the dough for around 5 minutes till the dough is really smooth. Wrap the dough in cling film and place in the fridge for at least 30 minutes.

Once the 30 minutes are up take the dough out of the fridge and separate into 3 equal pieces. Return 3 of them to the fridge and then get working with the 1st. Lightly flour your work surface then press the dough out with your fingertips. Set your pasta machine to the widest setting and roll the pasta through, then move the setting on the machine down and roll it through again. Now fold the pasta in half, move the setting to the widest again and roll the pasta through. Do this process about 5 times. This will work the dough and make it silky smooth.


Now its time to roll the pasta out. Starting from your widest setting roll the pasta through the machine till you get to the lowest setting. Make sure you flour the dough every few steps to make sure that it doesn't stick. Once you get to the lowest setting fold the pasta sheet in half lengthways then in half again, keep going till you have a fairly square piece. Turn the dough 90 degrees and roll through the settings again and you should end up with a sheet with straight edges. 


Now its time to shape your pasta. To make tagliatelle flour the dough and fold it in half, continue to do this till you have a thin roll of pasta. Using a sharp knife cut the pasta into equal thickness strands and then separate them. I hung my pasta over a wire hanger whilst I made the rest of the pasta. 


This mixture makes more than enough for 2 people, but would probably serve 4 for a small starter.

Garlicky Mushroom & Leek Sauce


Serves 2
You will need-

• 1 small leek (or half a large)
• A small knob of butter
• A handful of cubed pancetta
• 4 cloves of chopped garlic (use less if you prefer)
• 5/6 sliced chestnut mushrooms
• 1 small tub of creme fraiche

Begin by cooking the pancetta in a frying pan over a medium heat. After 5 minutes or so add the butter, leeks and garlic and gently cook until soft. Finally add the mushrooms and cook on a medium low heat for around 5 minutes. Once cooked turn the heat off and add the creme fraiche to the mixture. Place a pan of salted water on to boil then cook your pasta for 3 minutes. Finally drain the pasta reserving a little of the cooking water then add the pasta and the reserved water to the frying pan and coat the pasta with the sauce. Season to taste with salt and plenty of pepper and serve immediately.