Recipe by: Adrian Richardson
Time: 1 hour
Serves: 1kg pasta
6 eggs (58g each)
8 egg yolks (from 58g eggs)
1 tbsp extra-virgin olive oil
800g plain flour
1 tsp salt
Lighthouse Flour Classic Recipies
Combine the eggs and yolks in a mixing bowl and whisk together lightly.
Sift the flour and salt into a mound on a large work surface. Form a wide, deep well in the centre and carefully pour in the eggs.
Use a fork to gradually work in the flour into the eggs, being careful not to let the eggs spill out.
When enough flour has been incorporated into the eggs that they hold shape, use your hands to work in all the remaining flour to form a dough.
Scrape the work surface clean and wash and dry your hands. Place the dough on the clean surface and knead it firmly but without too heavy a hand. Sprinkle the dough with a little more flour if it feels very sticky, but don’t allow it to become dry.
Knead steadily for 5-6 minutes, turning regularly, or until smooth and elastic. Cover with plastic wrap and leave to rest at room temperature for 30 minutes.
When ready to roll, divide the dough into quarters and shape each piece into a flat rectangle.
Working with one piece at a time, roll it out to desired thickness with a rolling pin, turning as needed. Gently fold in thirds and then cut into pappardelle shape with a knife.