Phil Vickery's pasta masterclass
The supermarket shelves might be cleared of every type of dried pasta, but Phil Vickery has got the solution you need. He’s showing his simple method for making your very own pasta, using ingredients already in your store cupboard. Bon Appetit!
Traditional pasta dough
Prep time: 10 minutes
Ingredients
75g bread flour
150g plain flour
½ tsp salt
2 tbsp Olive oil
2 medium eggs
Splash of water
Method
Place everything into a food processor and blitz to a smooth paste
Remove from the machine, and knead well
Cover with cling film and leave to rest for 30 minutes
Unwrap, roll out and cut accordingly
Always keep the pasta covered or it will dry out
Egg-free pasta
Prep time: 10 minutes
Ingredients
75g bread flour
150g plain flour
½ tsp salt
4 tbsp Olive oil
100ml water
Method
Place everything into a food processor and blitz to a smooth paste
Remove from the machine, and knead well
Cover with cling film and leave to rest for 30 minutes
Unwrap, and roll out and cut accordingly
Always keep the pasta covered or it will dry out
Rich pasta dough
Prep time: 10 minutes
Resting time: 10 minutes
Ingredients
160g fine white rice flour
60g custard power (check GF some are not)
20g cornflour
Pinch of salt
1 level tsp xanthan gum
4 tbsp olive oil
2 medium eggs
2 medium egg yolks
3 tbsp cold water
Method
Place the rice flour, custard powder, starch, salt and gum into a food processor. Pulse for a few seconds to incorporate well.
Add the oil, eggs and yolks and water and pulse until you have a nice firm dough
Remove from the processor and knead with a little rice flour to bring together. Cover with cling film and chill for 10 minutes.
Flour the work surface and then re-knead for about 30 seconds
Then using a rolling pin, roll out until you have the right thickness. Cut and shape.
It’s best to cook straight away in plenty of boiling salted water. (This pasta does work when dried but note it can become quite brittle.)
Black olive tapenade
Prep time: 10 minutes
Serves: 4
Ingredients
200g stoned black olives
3 tbsp capers, rinsed
2-3 fillets anchovy, chopped
½ tsp dried thyme
½ clove fresh garlic, finely pasted
Lemon juice
Ground pepper
Extra virgin olive oil
Method
Place the olives, capers, chopped anchovy, thyme and garlic into a food processor. Blitz until you have a smooth, but not too smooth paste.
Add the oil in a stream
Season well with black pepper and lemon juice or a dash of balsamic vinegar