Homemade egg pasta recipe

July 27, 2015

Fresh pasta is easy to make, cooks more quickly than dried pasta, and tastes amazingly light and delicious.

Homemade egg pasta recipe

Egg pasta

There are three steps to making pasta: (1) mixing together a dough, (2) rolling it out and cutting it, and (3) cooking it. You can mix the dough by hand or in a food processor. This is the simplest recipe: The eggs give enough moisture to form a dough.

What you need:

  • 3 eggs
  • 500 g (2 c) all-purpose flour

What to do:

1. In a large bowl, beat the eggs. Sift in the flour, stirring constantly, until a soft dough forms.

2. On a lightly floured surface, knead the dough until it is smooth and elastic.

3. Roll out and cut the dough by hand or with a pasta machine.

4. To cook, bring a large pot of lightly salted water to a boil. Add the pasta. Fresh pasta cooks very quickly — thin strands may be cooked by the time they float to the surface of the water; other varieties will cook in about one to two minutes, ravioli in six minutes.Makes four to six servings of spaghetti or linguine or enough for a large lasagna.

Egg pasta #2

A little easier to handle, this dough adds olive oil, water, and salt.

What you need:

  • 500 g (2 c) all-purpose flour
  • 2 large eggs
  • 10 ml (2 tsp) olive oil
  • 30 ml (2 tbsp) water
  • 3 ml (1/2 tsp) salt

What to do:

1. On a lightly floured surface, pour the flour in a mound. Using your hands, make a well in the centre of the flour mound.

2. In a small bowl, stir together the eggs, olive oil, and water. Slowly pour the egg mixture into the flour well; sprinkle with the salt.

3. Carefully push the flour from around the edges into the well, stirring with your fingers to form a batter. Continue adding flour to the well until the mixture forms a soft dough.

4. Knead the dough for at least five minutes or until it is smooth and elastic. Cover the dough with an inverted bowl or plastic wrap, and let it rest for one hour before rolling.

5. Roll out and cut the dough by hand or with a pasta machine, as with egg pasta #1. Cooking times are exactly the same, as is yield.


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