If you love parsley and pasta, then you can’t go wrong with this.
- 400g Tipo ‘00’ flour
- 4 eggs and 4 egg yolks
- Half teaspoon of salt
- Ice water
- Bunch of fresh parsley, finely chopped
In a blender, add the flour, parsley, eggs and salt and mix until breadcrumbs are formed. Add 1-2 teaspoons of ice water as needed to the mix and form into a dough using your hands.
Knead the dough for 5 minutes and form into a ball, cover in cling film and refrigerate for 30 minutes.
Lightly dust your work surface with flour and roll the dough out using a well floured rolling pin, then using a pasta machine continue to roll out the pasta to desired thickness (this will depend on what kind of pasta you are making, tagliatelle or lasagna will need to be slightly thicker than pasta used for ravioli). I generally aim for around 1mm thick. Here I simply used a pastry cutter to make pasta ribbons which are a personal fave.
Cook in a large pan of boiling water with plenty of salt for 1-3 minutes, depending on how al dente you prefer your pasta!
Makes 4 portions