A simple pasta dough & sauce
A staple at The Zin House – fresh, homemade pasta. This here is Kim’s tried and true recipe that makes the perfect base for any egg pasta dish. All you need is a pasta roller, a rolling pin, or even a wine bottle if you’re in a pinch! Serve with your favourite sauce, we’ve included Kim’s go- to sauce below, and marvel at how pasta making isn’t nearly as scary or hard as it is perceived to be.
Ingredients
Pasta dough
- 250 g plain flour
- 2 eggs
- 1 egg yolk
- 1 teaspoon salt
Simple sauce
- A large splash of olive oil (about 100mls)
- 1 red onion, sliced
- A few cloves of chopped garlic
- Four rashers bacon, sliced
- Sliced zucchini
- 3 or four large tomatoes
- Chilli to taste
- Chopped spinach
- A large handful of chopped parsley, basil, sage or rosemary
- Sea salt and loads of fresh ground black pepper
- A good splash of white wine and same of pasta water
- Freshly grated Parmesan
Pasta Method
- To make the pasta, combine flour, eggs, egg yolk and salt into a pliable ball, either by hand or machine. A food processor or stand mixer with a dough hook both work well. Turn out onto a lightly floured bench and form into a ball. Rest the dough, covered in cling wrap in the fridge for 1 hour or until you are ready to use it.
- Once rested, cut the dough in half and feed through a pasta rolling machine. Roll out each sheet a few times starting at the highest number setting and repeating the process, lowering the number until you have long relatively thin pasta sheets.
- At this point the pasta can be filled for shapes such as ravioli, agnolotti or tortellini, or cut into wide sheets for lasagne. Feeding the large sheets through a pasta cutter will also give you beautiful strands of linguini and tagliatelle. The options are limitless.
- Keep the rolled pasta on a covered, lightly floured tray in the fridge until ready to use. Or, if you have the luxury of space and time and want to dry it out, hang it over a clean broomstick suspended between two chairs. A clothes airer also works particularly well for this.
- To cook, bring a large pot of salted water to the boil and cook pasta briefly. Fresh pasta will only take about 2 to 3 minutes, dried a touch longer.
Sauce Method
- Sauté the first five ingredients lightly for a few minutes.
- Add the remaining ingredients and cook gently for about 10 minutes until ‘saucy’.
- Serve with your favourite pasta and lots of Parmesan.
