While this a spicy pasta, you can also use it to make a plain pasta that you will use with the other recipes on this page. Just leave out the spices. Home-made pasta is so much better than store-bought dried products. It simply just has to be tried in all your spicy pasta dishes
Ingredients
- Flour – 2 Cups
- Olive oil – I tablespoon ( extra virgin)
- Eggs – 3 large
- Water
- black pepper – 0ne teaspoon
- Cayenne powder – 1/2 teaspoon
- Paprika powder – two teaspoons
- Chilli flakes – one teaspoon
Method
- Place the flour on a flat surface like a kitchen counter or wooden cutting board. Add the spices and mix well
- Scoop into a mound. Make a well in the centre and add the eggs and oil into it
- Take some flour from the side and sprinkle over the eggs and oil
- Using a fork, work the eggs and oil into the flour until everything is mixed
- Using your hands, start forming a ball and then start massaging the dough until everything is well incorporated
- Knead the dough ball for five to 10 minutes ( add about a tablespoon of water at this stage) . Add a further tablespoon if needed, to achieve a stiff but pliable dough.
- Wrap the dough in cling film and allow to rest of 30 minutes
- After the 3o minutes, divide the dough into four small balls
- Sprinkle some flour on your working surface.
- Using a rolling pin, roll out the dough to a thickness of about 5 mm
- Cut the edges of the rolled out dough to form a rectangle ( use the cut off bits to make another dough ball)
- Sprinkle some flour on the rectangle and keep to one side until all the dough balls have been rolled out and cut into rectangles.
- Using a sharp knife, cut these into 5 mm wide strips ( you can also use a pasta cutting machine to do this)
- To cook. Bring a medium-size pot half-filled with water to the boil. Add the pasta and cook to the desired bite. ( the time it will take will depend on the type of flour used)
- Serve with a little chilli oil or butter and sprinkle with chilli flakes