Country Cooking Month #4: Fresh Linguine

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Yesterday I made linguine and it it was not as hard as I thought it was going to be.  Fresh pasta has to be my favourite thing I have made so far and it really does taste better than dry, ready made pasta.  After making this, I don’t think I will buy pasta again.




You will need:

  • 300 grams of plain flour
  • 3 Large Eggs
  • 1 teaspoon of salt
  • Olive Oil
  1. Have the the flour in a bowl followed by the salt and mix them together together.Processed with VSCO with  preset
  2. Insert 3 large eggs on top of the flour and whisk with a fork until it begins to stick together.
  3. Once it becomes clumpy, use your hands to  form into a large dough ball.
  4. Coat the dough in a thin layer of olive oil and cover in cling film and leave for 30 minutes or five if you’re starving.
  5. Unwrap the dough and cut into quarters.
  6. Roll one quarter out until it is really thin and then fold about 3 times.
  7. Slice the rolled and folded dough width ways and then cut thinly.
  8. Pick the sliced dough apart and it should look like flat noodles.
    1. Repeat this with the other 3 quarters of the dough.
  9. When all your dough is sliced and in linguine form, boil for 5 minutes.
  10. Drain and enjoy your past with
    • Cheese sauce
    • Green or red pesto
    • Tomato sauce
    • Anything you enjoy



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