2 cups plain flour
6 egg yolks
4 free range eggs
1/4 cup Extra Virgin Olive Oil
500g Maggie Beer
Tomato & Chilli Sugo
50g parsley, chopped
Salt and pepper, to season
1. Tip the flour onto a
workbench and make a well in the centre.
2. Whisk the eggs and egg yolks together and pour them
into the well, then incorporate them into the flour using
a fork. You may need to add an extra yolk if the dough is
3. Knead the dough until it is shiny and firm to the touch, for
at least 10 minutes. Alternatively, you can start the dough
in a food processor, just pulse the flour and eggs together
until the dough combines (this doesn’t need much pulsing).
4. Form the dough into a rectangle, then wrap it in plastic
film and refrigerate for 30 minutes.
5. Cut the dough into slices, all the same thickness. Flatten
with a rolling pin, making the leading edge a little thinner.
6. Using a pasta machine, feed a piece of dough through
the widest aperture 8 to 10 times until shiny and silky,
folding the ends in over each other between each roll.
7. Pass the dough through each of the remaining settings 3
to 4 times until you reach the second-last setting.
8. Run the pasta sheets through your chosen cutters. Cover
the pasta with plastic film.
9. Bring 4L of water to the boil in a tall pot, then add salt.
Slide the pasta gently into the pot as the water returns to a
boil, then partially cover with a lid to bring it to a rapid boil.
10. Fresh pasta only needs to cook for approximately three
minutes. Stir the pasta gently to keep it well separated
(a tablespoon of olive oil in the water can help too).
11. Drain the cooked pasta and reserve a little of the cooking
water in case you want to moisten the completed dish.
Do not run the cooked pasta under water, as you will lose
the precious starch that helps the sauce or oil adhere.
12. Place the pasta in a bowl and toss with the Extra Virgin
Olive Oil and season the pasta with salt and pepper.
Place pasta onto your serving dish and add the heated
sugo. To serve, scatter with Parmesan and parsley