Pasta, my way.

The recipe:
pasta is simple! 1 to 1 for 1 is the best way to remember it.
100g '00' flour
to
1 egg
serves 1 person!
just double as you need, for a family of 4:
400g '00' flour
4 eggs
and I like to add a splash of olive oil and some salt and pepper to taste, we often add some chopped rosemary or parsley too.
you can mix the flour and eggs by hand or in a mixer, knead it into a ball on a floured surface and the cover with clingwrap and put it in the fridge for half and hour.
get a pot of salted water on the boil ready for the cut pasta.
roll your pasta out either with a machine or by hand and cut into the desired shape using the macj=hine sutters or a pizza wheel works just as well.
cook for 5 - 8 minutes depending on the quantity.

we like to serve ours with a light creamy sauce, pancetta, leek and toasted bread crumbs.
lily's breadcrumbs:
process some day old bread in the food processor along with a dash of olive oil, salt & pepper and fresh parsley, leave a few larger pieces in the mix too.
tip onto a lined tray and bake for 5 minutes or until golden brown.
in a pan add (rough measure)
40g of butter
50g of pancetta
1 teaspoon of capers
S&P
cook until your leeks are soft and then add a small dash of cream,
1 tablespoon, but add more if you please.
toss in your cooked pasta
serve with a sprinkle of parmasan cheese and those gorgeous
'lily's breadcrumbs'
Buono!!