The Institute of Culinary Art shows us how to make perfect pasta, no Italian genes necessary! Photographs by Kelly Zetler.

200 g white bread flour
1 ml salt
2 eggs
10 ml olive oil

  • Sift flour and salt together. Break the eggs in a bowl.
  • Add olive oil to eggs
  • Beat eggs and olive oil. Optional: Add squid ink, tomato-, beetroot-, or spinach purée to flavour and colour the pasta.
  • Tip flour onto the working surface and make a well.
  • Add the egg mixture in the centre of the well.
  • Using a fork, mix the flour gradually in from the sides of the well.
  • Mix together to form a kneadable dough. Dough should be rough and pliable.
  • Knead until smooth and elastic. Rest for 30 minutes in refrigerator.
  • To start rolling, dust dough with flour and start rolling on thickest setting. Continue until lowest setting is reached. Roll through tagliatelle cutters and cook in boiling, salted water ± 3 – 4 minutes till al denté.
  • Squid ink pasta, serve with deep fried, crumbed calamari, fresh baby leaf salad & green oil.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search