Fresh Pasta

PREP TIME: 1 h 15min
SERVES: 4-6
Here are the recipes used in our Fresh Pasta Masterclass. Our Head Chef Julien is sharing his cooking secrets of making the perfect and yet simple pasta anytime.
400g flour type ’00’
2 whole egg
5 egg yolks
50 ml extra virgin olive oil
15g salt
400g flour type 00
2 whole egg
5 egg yolks
24g squid ink
50 ml extra virgin olive oil
5g salt
300g flour type 00
150g spelt flour
2 whole eggs
5 egg yolks
50 ml extra virgin olive oil
15g salt
Add the eggs (one by one) in a food processor to the flour until it starts to form a ball. Finish by kneading the dough on the table for 5 minutes. Form a ball, glad wrap it and let it rest in the fridge for an hour.
Pass the dough through the pasta machine, starting very wide and going down one number at the time.