Few things are as deliciously satisfying as making your own pasta: tender, silky, rich – and it’s easy – really! Follow Andi’s recipe using simple ingredients and you won’t look back.
Servings: 10 ravioli or 20 tortellini
Preparation: approximately 1 hour
280g ‘00’ flour
2 medium eggs plus 2 yolks
20ml olive oil
Water – enough to form the pasta into a ball
Place the flour and eggs into a food processor and blitz for 1 minute at high speed.
Add olive oil and blitz again until the mixture resembles breadcrumbs.
Little by little add enough water to form a ball and knead quickly, by hand or using a dough hook, until the dough is smooth and silky – it will be stiff, so persevere.
Wrap the ball in clingfilm and refrigerate for 1 hour – you now have perfect, fresh pasta ready to use.
Use a pasta maker or, after dusting a board and rolling pin with a little flour, roll a very thin layer.
Cut the pasta sheets into 3-4cm squares and place a pea-sized amount of your chosen filling in the middle of each.
Fold the square into a triangle, gently pressing out the air so that the tortellini don’t break when you boil them, then fold in the corners of the triangle to make the tortellini shape, pressing gently to seal the ends.
Roll out only as much as you need as the pasta dries quickly, or keep it covered in cling-film until you are ready to use it. A tiny spray of water will help if necessary.
Now sit back and wait for the compliments thanks to Andi’s perfect pasta