
How to make fresh egg pasta
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
45 mins
-
Total Time
45 mins
-
Servings
2
-
Calories
281 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Italian

How to make fresh egg pasta
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See just how easy making fresh egg pasta is at home. Once you try fresh, you'll never go back!
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Ingredients
- 120 g '00' flour
- 2 eggs
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Instructions
1. Choosing the right flour
- If you want the best textured pasta, use 'Tipo 00' - it's a flour that's been milled twice to make give it a more refined texture. This is what makes it best for pasta. You can of course use plain/all-purpose flour.
2. Whisk
- Tip the flour onto a board or large bowl and make a well in the centre. Break your egg into the centre and then add your egg yolk. Using a fork, start to whisk the eggs. Gradually the flour will begin to mix with the eggs and thicken.
3. Bring Together
- Once the egg becomes too stiff to whisk, use your hands to bring the mixture together into a soft dough. If the dough feels too wet, add a little flour. If it's too dry, add a tablespoon of water. It should come together into something that doesn't stick to the board or your hands.
4. Knead
- Knead the pasta using your hands, for a good 10 minutes to create a smooth texture.
5. Cover & Rest
- Roll the dough into a ball and cover with a small bowl and rest for 30 minutes.
6. Roll & Shape
- Cut the dough in half and then, using your pasta machine roll the pasta through on the largest setting. Fold it into three then repeat the process a couple of times. Now roll the sheet through the machine, reducing the roller width each time until you reach the desired thickness - the pasta sheet will grow longer and longer. Don't drop it. My machine has 9 roller widths and I usually stop at 7 or 8. This gives a decent thickness of pasta that won't fall apart in the pan.Your machine will most likely have two extra rollers - one to cut fettuccini/tagliatelle and another for spaghetti. To make these, just attach the roller you'd like and feed the pasta through. When you're done - dust the pasta with plenty of flour and separate each strand, then cover with a tea towel until you're ready to use.You can also hang the pasta to dry - It'll stay good for around 90 minutes. If you're in a humid environment or the kitchen is hot check regularly to ensure it's not sticking. Add more flour if it is.When you're ready to eat - cook in plenty of generously salted water for 1-3 minutes.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
46g
(15%)
Protein
12g
(24%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
164mg
(55%)
Sodium
64mg
(3%)
Potassium
125mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
238IU
(5%)
Calcium
34mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
Calories | 281kcal | 14% |
Carbohydrates | 46g | 15% |
Protein | 12g | 24% |
Fat | 5g | 8% |
Saturated Fat | 1g | 5% |
Cholesterol | 164mg | 55% |
Sodium | 64mg | 3% |
Potassium | 125mg | 3% |
Fiber | 2g | 8% |
Sugar | 1g | 2% |
Vitamin A | 238IU | 5% |
Calcium | 34mg | 3% |
Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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