Roast Garlic Fresh Pasta Recipe

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!