Making your own pasta is easier than you might think – and it's a great way to add a personal touch to your cooking. This recipe for Baru pasta was developed by the talented Vivian Villa and is flavoured with Baru nuts giving it a delicious savoury taste. And best of all, it only takes a few minutes to prepare.
All Purpose flour or '00' flour 1 cup
Baru, finely ground 1 cup
Eggs, large, whole 3
Sea salt 1/2 tbsp
Combine flours and salt together in large bowl; beat eggs together then pour slowly into flour, mixing with fork till dough comes together (can be done with a stand mixer using paddle attachment); if dough is still too dry after adding all the egg, add water 1 tbsp at a time. Knead for a few minutes till dough is soft and smooth; wrap in plastic then set in fridge to rest at least 30 minutes
Cut dough into quarters, flatten then run through pasta sheeter, first on widest setting, progressing through each setting till the final (thinnest); dust with flour if dough gets sticky. Attach desired cutter to pasta maker, running each pasta sheet through. Alternately, sheets can be rolled up (like a rug), then cut by hand with sharp knife to desired width- this is called fettuccine. Dust countertop with flour, spreading pasta strands around to let dry, at least an hour
Bring noodles to boil in plenty of salted water