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Created by The Tesco Real Food team
Fancy making your own pasta? It's not as tricky as it looks, you just a little patience and some elbow grease! This recipe is based on classic northern Italian pasta, which contains just two ingredients – flour and eggs, while southern Italy favours just flour and water. If possible, use 00 flour for making pasta – though plain works well if you can’t find it. The name refers to the Italian grading system: 00 flour is very finely milled, with a texture similar to cornflour. See method
of the reference intake Carbohydrate 75.4g Protein 17.6g Fibre 4.1g
Tip: Salt is added to the cooking water rather than the dough, and it should be added generously – about 1-2 tsp fine salt per litre of water for homemade pasta. Salt is important for flavour but also texture: it firms up the pasta, helping to prevent it becoming sticky. Add salt once the water’s already boiling, as this will help the salt dissolve better.
Freezing and defrosting guidelines
Freeze uncooked dough. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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