3-2-1 homemade pasta.

My usual method for making pasta is to follow the guidelines of 1 egg to every 100grams of flour and a dash of olive oil for good measure. Then whizz it in the food processor before kneading and rolling.

However sometimes when I cna't be bothered weighing, I use the 3-2-1 method I discovered whilst watching My Kitchen Rules earlier this year. My television viewing is usually restricted  by choice to a few favourites such as River Cottage and those are all on DVD so I was quite surprised that I was drawn in by MKR. 

 Nic and Rocco who were the runners-up used the 3-2-1 ratio for pasta making and it does work a treat.

Simply, 3 eggs, 2 cups of flour and 1 teaspoon of olive oil. Easy. Not really a recipe at all. Whizz it in the food processor or mix by hand if you wish and then knead. Allow the dough to rest.

 Roll the dough using a pasta machine and there you have it.

 I let my rolled pasta sheets dry a little on my super-dooper pasta drying rack. Yes, it is a clothes airer. But it isn't necessary really.

It is only in the past 4 years I have been making my own pasta. I still keep packet pasta in the larder but with the food processor and the pasta roller, homemade is quite easy and once you get the hang of it, it really takes next to no time.

Tonight we are having lasagne because Tom is arriving home and it is his favourite. I'm sure over the next few weeks while he is at home we will be having quite a number of his favourites.

 I don't think he will be as keen on the side serving of baby turnips.

Or rainbow chard. But I will enjoy them. I love winter vegetables when it is winter.
Tracy
P.S. If you are looking for June!Photo a day pictures, please drop me a line and I will send you a link to see them.