using only flour and water
This pasta dough uses only flour and water and is so easy to make.
Now after I made this I called my mother, we talk everyday, numerous times, and I told her what I made for dinner. She told me this was how her mother used to make pasta when she was little, in Croatia, just using flour and water and my grandmother would roll it and slice it up and where Italians call it tagliatelle, my grandmother called it lazanje. Now I never grew up with my grandmother, so I get a little emotional when I make something like my grandmother used to make. I love my family, so something like this, just cooking like my grandmother, is important to me. My mum said they even made farfalle pasta as kids with this dough.
I like to take my dough to just being sticky. Then I add just enough flour so that the dough is not sticky, and then I know the dough is right. Also, rather than doubling the batches to serve more, I quite like to make small batches, and just make more batches. With less flour the dough was easy to work with, perfect rolling portion, and it's fast and easy, but if you want to double it, do so.
As for the flour, I like to use 00 pasta flour, but as my mother said, in the village in Croatia, they didn't have choices of flour, there was one flour and they used it for everything. So if you don't have 00 flour, use bread flour or plain flour, it will still work.
Slice it thin like fettuccine or thicker for tagliatelle, it is your choice. Serve it with a tomato sauce or a creamy mushroom sauce, whatever sauce you love really, that suits the thickness of the pasta.
I'll share the video of Jamie Oliver making it here, as it is really as easy as the video.
This is a super quick and easy pasta recipe, I will never stop making this, as it is delicious.
Recipe adapted from www.jamieoliver.com/
1 cup plain flour , plus extra for dusting
100ml warm water
Put the flour in a bowl, then gradually mix in just enough water to bring it together into a ball of dough (if it’s sticky, add a little extra flour).
Knead for just a couple of minutes, or until smooth and shiny.
On a flour-dusted surface, use a rolling pin to roll out the pasta to about 2mm thick.
Dust it well with flour, then loosely roll it up, lightly dust each time you flip. Use a sharp knife to slice it ½cm thick, then toss it with your hands to separate the strands.
Cook in boiling salted water for 2 minutes, then drain and toss with your chosen sauce.
Pin it: www.pinterest.com.au/pin/399413060705943526/