How to make fresh egg pasta

User Reviews

5.0

3 reviews
Excellent

How to make fresh egg pasta

See just how easy making fresh egg pasta is at home. Once you try fresh, you'll never go back!

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings
  • 120 g '00' flour
  • 2 eggs
Add to Shopping List

Instructions

1. Choosing the right flour

  1. 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

  1. 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

  1. 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

  1. Knead the pasta using your hands, for a good 10 minutes to create a smooth texture.

5. Cover & Rest

  1. Roll the dough into a ball and cover with a small bowl and rest for 30 minutes.

6. Roll & Shape

  1. 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

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

DIY: How to Make Fresh Pasta

Italian, American
4.2 (21 reviews)

Fresh Egg Pasta

Italian
5.0 (6 reviews)

Fresh spinach pasta

Italian
5.0 (15 reviews)

One Pot Fresh Tomato Pasta

Italian
0.0 (0 reviews)

Easy and Fresh Garlic Lemon Pasta

Italian
3.7 (42 reviews)

Fresh Chorizo Tomato Pasta with Bocconcini

Italian, Australian
5.0 (3 reviews)

Fresh No-Cook Tomato Sauce with Pasta

Italian
5.0 (24 reviews)

Homemade Pasta with Fresh Greens

Italian
5.0 (21 reviews)

Fresh Fettuccine Pasta Recipe

Italian
5.0 (9 reviews)

Fresh Spinach Pasta

Italian
0.0 (0 reviews)

Fresh Herb Gemelli Pasta

Italian
5.0 (6 reviews)

Fresh Tomatoes & Sausage Pasta

Italian
4.6 (105 reviews)

Fresh Grape Tomato Pasta

Italian
5.0 (24 reviews)