How to make pasta (with the legends at Lighthouse Flour)

Ingredients:

• 1 ⅔ cups (250g) Lighthouse Pasta Tipo “00” Plain Flour
• Pinch of salt
• 1 tbsp olive oil
• 2 eggs
• 3 egg yolks

Method:

1. Combine the flour and salt in a large mixing bowl or on a clean chopping board or bench top. Make a well in the centre. Place the eggs, yolks and oil in the well and beat the eggs with a fork, gradually incorporating the flour in from the sides.
2. Bring together with your hands and knead to form a dough, if the mix is too dry, add water a teaspoon at a time until the dough comes together. Knead the dough until it is smooth and elastic, cover with cling film and place in the refrigerator for 2-3 hours to rest.
3. Cut the dough into four pieces. Take one piece of dough at a time and shape as desired, keeping the remaining dough pieces wrapped in cling film until needed.

Lasagne Sheets

Roll dough through a pasta machine or roll by hand with a rolling pin into thin sheets. Cut to desired size and shape.

Farfalle

Roll dough into sheets as for lasagne; use a fluted pastry wheel or sharp knife to cut into 2.5 x 5cm rectangles. Pinch together rectangles in the centre of the long side to create bow tie shapes.

Fettuccine and Linguini

Roll dough into sheets as for lasagne; cut into thin, 3mm strips for linguine or thicker, 12mm strips for fettuccine.

Ravioli

Roll dough into sheets as for lasagne; place teaspoonful of desired filling onto pasta sheet 2-3cm apart, lay a second sheet over the top and press firmly around the filling to remove any air. Use a fluted pastry wheel or sharp knife to cut around each ravioli.