We’re going to be making equipment free pasta so you won’t need anything that you wouldn’t already have in your kitchen. Below you can find a complete list of what you’ll need including our two ingredients.
In the south of Italy most pasta shapes are made with an egg free dough as historically eggs were expensive. Most pasta shapes can be made with a southern dough which is simply made with flour and water!
Before kneading you should decide how much pasta you want to make. I normally use 100g of flour per person.
In a mixing bowl add the amount of flour you have decided to use. Form a well and add half of the flours weight in water (if you are using 100g flour you will need 50ml water).
Mix the water in with your fork, try to pick up as much water as possible. Your flour will begin to form small pieces of dough. Press your fist into the bowl and try to form a ball, collecting as much flour as possible.
Once you have a solid ball place it on your work surface and begin kneading the dough by placing your palm on it, pushing and stretching it away from you. Then fold the dough in half and continue to knead. Rotate the dough as you knead.
After about 8-10 minutes you will feel the dough start to become smooth and stretchy. Put it in tupperware or cover in cling film and leave to rest for 30 minutes.
A simple Puglian shape with an unknown origin that is, for the most part, completely unknown in Italy.
Pezzetelli have only recently been rediscovered by pasta historians and are slowly being brought back into the mainstream through bloggers enamoured by their dastardly simplicity.
Simply take a small piece of dough as wide as your index and middle finger, place your fingers on top and circle as your press down to create this domino-style shape.
750g Potatoes175g Tipo 00 flour
Thank you so much to Scott aka The Pasta Prince for the delicious homemade pasta and sauce recipes! If you’d like to see more please visit him on Instagram or visit his website for so many more amazing recipes and top tips!
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
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