Poppyseed Pasta

Ingredients:

For the dough:

300g plain flour 

3 large eggs 

Little bit of water if needed

1/2 tbsp salt 

40g butter 

For the topping:

100g nuts and icing sugar 

Or 

100g grounded poppyseeds and icing sugar 

50g butter 

Method:

Pour flour onto a clean surface. Make a hole in the middle of the flour and crack whole eggs in. Sometimes you need to add extra water - it depends on how big the eggs are. Using a fork, start stirring from the middle and incorporate the flour into the eggs. Once it gets too thick to stir, roll your sleeves up and start to knead to make a smooth dough! Leave to rest for 30 minutes.

If you prefer noodles, use a pasta shaper or roll the dough like in the video and cut them nice and thin. Put in a pan of boiling water and cook for just two minutes if your noodles are thin. Once boiled, add butter to prevent them sticking together.

If you decide to do my second technique - cutting the dough straight into the water - make sure you cook for 5-10 minutes from the time they start to swim up to the top of the water. It all depends on the thickness of the dough. The best way to test is to take one out and try to see if they are ready.

Add the topping I have suggested, or whatever topping you enjoy!

Congratulations on reaching the final day of my 7 Days of Pasta Challenge. Leave a comment to suggest a new challenge. Come back to join me next month!