Fresh Pasta from scratch

Place the flour in a pile on a marble or wooden surface. Using your hands, make a well in the middle of the flour, then crack the eggs into the well and add the olive oil and salt. With a fork, lightly whisk the eggs whilst gradually adding flour from the wall of the well.

When the mixture has a sticky consistency, begin to knead with your hands. Knead the dough for 10 minutes, adding a sprinkle of flour to the work surface as needed, to ensure your dough doesn’t stick. Once your dough is smooth, tightly wrap it in plastic wrap and leave it to rest in the refrigerator for at least 15 minutes.

Cut your dough into three even pieces with a sharp knife. Then take one piece and make it circular by hand. Sprinkle some flour on your work surface and using a rolling pin roll your dough as thinly as possible, and circular in shape. Aim for 3mm in thickness.

Fold your dough over itself into 6cm layers, then using a sharp knife cut it lengthways into strips: 1.5cm for Tagliatelle.

Repeat the process for the other two balls of dough. Then boil your pasta in salted water for 2 minutes, until cooked al dente, and serve with your Bolognese Sauce.

Ingredients:

1 garlic clove, sliced lengthwise

½ cup extra virgin olive oil

1 medium red onion

1 carrot

1 stick of celery

1.5lb fresh ground beef (80% lean)

1lb pork sweet sausage (peeled)

1 cup of good red wine, like 2013 Materra Right Bank

¾ cup tomato paste

2 tsp sea salt

Bolognese Sauce

Finely chop the onion, carrot and celery.

Heat the oil in a large skillet or Dutch oven, on high heat, and then add the sliced garlic for 5 minutes to flavor the oil.  Remove and discard the garlic.

Add the onion, carrot and celery. Sauté for five minutes.

Add the beef and pork to the fry pan, separate using a fork, and brown for 10 minutes.

Pour in the wine and reduce, on high heat, until it has evaporated.

Add the tomato paste and salt, and stir well to ensure the sauce is well combined. Reduced the pan to low to medium heat, and leave to simmer for forty minutes, and serve.