Pairs well with Fresh Egg Pasta
Show only recipes from Italy
Fresh Egg Pasta
(0.5)
23.9K views • 4mo ago
1.2K
248
5.1% engagement
A traditional Italian recipe for making fresh egg pasta from scratch, using simple ingredients and detailed instructions for kneading, rolling, and cutting the pasta. This recipe emphasizes the importance of technique and the role of weather conditions in the pasta-making process.
00:03:00 total
Serves 5
medium
Pasta / Noodle Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- organic eggs - 5
- all purpose flour - 300g (10.5 oz) (can also use 00 flour)
- fine semolina flour - 200g (7 oz) (Italian fine semolina recommended)
- sea salt - to taste (for boiling pasta)
- water - as needed (for boiling pasta)
Instructions
- Combine Semolina and Flour: On a clean work surface, mix the semolina and all-purpose flour until evenly blended.
- Form a Well and Add Eggs: Form the mixture into a mound with a well in the center. Crack the eggs into the well and whisk them, gradually incorporating the flour.
- Knead the Dough: Use your hands to knead the dough, incorporating any loose flour with a scraper. If the dough is dry, slightly wet your hands to help absorb the flour.
- Rest the Dough: Wrap the dough tightly with plastic wrap or cover it, and let it rest for 10–15 minutes.
- Roll the Pasta: Cut a piece of dough, flatten it, and roll it through a pasta machine starting from the widest setting. Gradually narrow the settings until the desired thinness is achieved.
- Cut Pasta Shape: Use the cutter attachment of the pasta machine to create the desired pasta shape. Dust with semolina if the pasta becomes sticky.
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the fresh pasta for 2–3 minutes or until al dente.
