Gary Mehigan's Pumpkin Soup
You can also leave out the milk for a puree that is enjoyed with roast chicken or stirred through ri...
2 1/2 cups (315 g) plain flour
1 pinch salt
2 eggs, whisked
1/2 cup (125 ml) milk
1 Tbsp butter
In a large bowl, stir together the flour and salt. Add the whisked egg, milk and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
On a floured surface, roll out into a thin sheet, but not so it is transparent. Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook the pasta, bring a large saucepan of plenty of salted water to a rapid boil. Add pasta, stir gently with a wooden spoon and then let it come back to the boil. The pasta is cooked when it rises to the surface, no more than 30-45 seconds.
Drain in a colander and use as desired.