Pasta is the much championed food of choice for runners and fresh pasta is the best version of that, so if you find the cupboards and supermarkets bare of the dried stuff, why not try this very simple recipe and you'll seen be crafting Cavatappi with ease (plus you'll feel extra proud you made your favourite pre-race meal from scratch).
- Add 300g (11oz) of pasta flour (look for '00' flour in the baking aisle) into a food processor, then add the oil and eggs. Whiz mixture until combined. Add more flour if dough is too wet and sticky. If you don't have a food processor, use one hand to combine the ingredients in a bowl (keeping one clean to helps the process).
- Flour a work surface and knead the dough for 5-10min. The end result should be a dough that feels smooth and elastic. Wrap it in cling film and leave to rest for 1hr at room temperature.
- Remove cling film and divide dough into quarters. Dust worktop with flour. Roll out dough with a rolling pin until it’s thin enough to see work surface or fingers through it.
- Dust surface of pasta in semolina, to stop it from sticking, then roll into a fairly tight tube. Slice widthways across tube, into roughly 1cm (½in) slices to create ribbons.
- Add some semolina to a baking tray or large container. Unroll pasta ribbons and dust in the semolina, to prevent ribbons sticking together.
- You can cook pasta straight away in boiling salted water for a couple of min, or let pasta dry completely and cook later.
From: Good Housekeeping UK
