Roast Garlic Fresh Pasta Recipe

How to make it

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• To roast the garlic, cut the top 1/4 from the bulb and place onto a square of kitchen foil.
• Drizzle over a few drops of olive oil, a pinch of salt and pepper, then fold up the sides of the square to make a parcel.
• Roast in an oven - preheated to 200c (430f) - for 50 minutes.
• Remove from oven and pull out the cloves of squishy roast garlic from their paper cases. Chop/mash them up and leave to cool.
• Using a food processor with a dough blade, pulse the flour, eggs, and cooled roast garlic until it resembles large breadcrumbs. At this stage you may want to add a spot more egg white (or water) if the mixture looks dusty, or a bit more flour if it looks too wet.
• Turn on the processor and allow to turn for 2/3 minutes until the dough is shiny. (Alternatively do this by hand-kneading)
• Turn out the dough and continue to knead by hand for a further 1/2 minutes.
• Wrap dough in clingfilm and allow to rest in the fridge for an hour.
• Remove dough from fridge and cut into 4 pieces - keep one piece out and make sure you cover up the others so they don't dry out.
• I use a pasta machine to make my pasta, but I'm sure you could roll it by hand if you had the time or inclination ;)
• Roll the piece of dough into a ball and flatten slightly.
• Pass through the pasta machine at it's thickest setting, then fold each end in towards the middle (folding it at the 1/3 way point) to make a rectangle. Lightly dust with durum flour.
• Pass this through at the same setting, the repeat folding process.
• I usually do this 7 times - it is one of the main things to ensure really silky pasta!
• After the 7th pass through, don't fold the dough - but reduce the pasta machine setting, lightly dust, and pass though.
• Repeat this, reducing the machine setting each time, until you have the thickness you are looking for (Usually 1/1.25mm for tagliatelle type pasta)
• To make tagliatelle, cut the length of rolled out dough into sections about 25cm long.
• Dust both sides of the the dough and roll up.
• Using a sharp knife, cut the roll into the pasta width required, then separate.
• If using immediately, place onto a plate, and cover with a damp cloth while you finish the rest of the dough. Alternatively,you can hang it to dry for 6-8 hours (must be brittle and snap easily) then store it in an airtight container for up to one month.
• How long the pasta will take to cook depends on how thin you rolled it - remember fresh pasta takes much less time to cook than dried - check it after 2 minutes. Use lots of well salted water and a large pan to give the pasta lots of room to move. I heard on a TV show recently that the Italin rule of thumb is for every 100g pasta, use 1 litre water and 10g salt!