Authentic Homemade Pasta Recipe

The late, great Antonio Carluccio was a staunch advocate for simple, authentic Italian cooking. His recipes were a celebration of high-quality ingredients and traditional methods. A classic, authentic homemade pasta recipe from Carluccio would be based on the fundamental "two-ingredient" method of flour and egg, with the option to use a blend of '00' flour and durum wheat semolina for a slightly different texture, a tip he often shared.

Here is a classic recipe, inspired by Antonio Carluccio's own teachings, for a basic egg pasta dough that can be used to make tagliatelle, fettuccine, or other long pasta shapes.

Basic Egg Pasta Dough (Pasta all'uovo)

This recipe provides enough dough for 4 servings. The key is in the kneading, which develops the gluten and gives the pasta its characteristic chew.

Ingredients:

• 250g '00' flour (or a blend of 150g '00' flour and 100g durum wheat semolina)

• 2 large eggs, at room temperature

• A pinch of salt (optional)

• A little warm water, if needed

Method:

1. Form the Dough: On a clean work surface, pile the flour and create a well in the center, like a volcano. Crack the eggs into the well and add the pinch of salt.

2. Mix: With a fork, gently whisk the eggs, gradually incorporating the flour from the sides of the well. As the mixture thickens, use your hands to bring the rest of the flour in, kneading it into a shaggy dough.

3. Knead: This is the most important part. Knead the dough for at least 10-15 minutes. The dough will feel rough and a little sticky at first, but with persistent kneading, it will become smooth, elastic, and springy. If the dough is too dry and crumbly, add a splash of warm water. If it's too sticky, dust with a little more flour. The final dough should be firm but pliable.

4. Rest: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, making the dough much easier to roll out.

5. Roll and Shape: After resting, cut the dough into quarters. Lightly flour your work surface and a rolling pin (or use a pasta machine). Roll out one piece of dough at a time, keeping the rest wrapped. Roll it to your desired thickness. For pasta machine users, pass the dough through the widest setting, fold it in three, and repeat a few times. Then, gradually work your way down to a thinner setting until you reach the desired thickness.

6. Cut: For tagliatelle or fettuccine, lightly flour the rolled-out sheet of pasta. Gently fold it into a loose roll and use a sharp knife to slice it into strips of about $0.5$ cm ($1/4$ inch) wide. Unroll the tagliatelle and toss them with a little flour or semolina to prevent sticking.

7. Cook: Bring a large pot of generously salted water to a rolling boil. Cook the fresh pasta for 2-4 minutes, or until al dente. Fresh pasta cooks very quickly, so keep a close eye on it.

Pasta and Sauce Pairings

At Carluccio's, we understand that the shape of the pasta is just as important as the sauce it's served with. The unique textures and forms of different pasta shapes are designed to hold and complement various sauces. We offers a curated selection of Italian sauces, perfect for pairing with your own homemade pasta or our artisan pasta products.

Our Pasta Products:

Carluccio's pasta collection features both durum wheat and egg pasta, each with distinct characteristics:

• Durum Wheat Pasta: Made from hard wheat, this pasta is known for its firm texture. Examples include Penne Regine, Bucatini al Bronzo, and Orecchiette di Puglia.

• Egg Pasta: This pasta is richer and more delicate in flavour. You can find products like Filotea Pappardelle and Truffle Fettuccine.

Sauces to Serve

The golden rule of Italian cooking, as championed by Antonio Carluccio, is to match the sauce to the pasta. A delicate sauce should not be overwhelmed by a heavy pasta shape, and a substantial sauce needs a strong pasta to hold up to it.

Here are some classic pairings using Carluccio's products, which you can also apply to your own homemade pasta:

• Sugo Pomodoro e Basilico (Tomato & Basil Sauce): This simple, rich sauce is made with handpicked tomatoes. Its versatile nature makes it a perfect match for a variety of pastas. It pairs beautifully with short pasta like Orecchiette di Puglia, as the sauce can nestle in the small "ear" shapes. It is also excellent with a long pasta like Spaghetti or your homemade Tagliatelle.

• Ragù (Meat Sauce): Carluccio's offers several ragù, such as Ragù di Chianina (Tuscan beef sauce) and Ragù di Cinghiale (Wild Boar Ragu). These rich, hearty sauces cling best to broad, flat pasta shapes. They are the ideal partner for a homemade Tagliatelle or Pappardelle, as the wide surface area of the pasta absorbs the flavourful sauce.

• Sugo all' Amatriciana (Rich Pork and Tomato Sauce): Amatriciana, with its combination of pork, tomato, and chilli, is a robust sauce. It needs a pasta with some body to stand up to its strong flavours. Bucatini, a thick spaghetti-like pasta with a hollow center, is a classic pairing. The sauce gets trapped in the central hole, providing a burst of flavour with every bite.

• Pesto di Basilico Ligure (Basil Pesto): The fragrant and herbaceous Basil Pesto works wonderfully with pasta that has grooves or a coiled shape. This allows the sauce to coat the pasta evenly and hold onto the basil, pine nuts, and cheese. It is a fantastic match for Trottole al Bronzo or Trofie.

• Sugo alla Puttanesca (Tomato, Olive & Caper Sauce): This sauce, with its salty and pungent flavours, is best served with a long, thin pasta. The sauce coats the strands, and the small pieces of olive and caper cling to it. It is a perfect match for Spaghetti, and would also work well with your homemade Fettuccine.