Fresh Egg Pasta
I never tried making fresh egg pasta at home because I always figured it was too difficult and that I needed a pasta machine, turns out I was wrong on both! The key is getting it very thin, no one wants chewy pasta!
This recipe makes one large portion but could easily be split between two for a lighter option. Mix with your favourite sauce for a delicious and filling meal.
Nutrition Facts
1 servings
Serving size
- Amount per serving
- Calories414
- % Daily Value *
- Total Fat 6.2g8%
- Total Carbohydrate 70.4g26%
- Dietary Fiber 0g
- Protein 17.1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields1 ServingCategoryDinner
100 g plain flour
1 egg
1
Pour the flour out onto a clean surface, and make a well in the centre.
2
Crack the egg into the well.
Using a fork start to whisk the egg, slowly adding in the flour from the edges. Alternatively, you can simply use your hands to mix.
3
Once the dough has come together, you need to knead it for 10 minutes.
You'll know the dough is ready when you can poke it and it springs back slightly.
4
Wrap the dough in clingfilm and place in the fridge for 20 minutes to rest.
5
After 20 minutes, remove the dough from the fridge and start to roll it out on a clean lightly floured surface.
This step takes the longest because you need the dough to be thin enough that you can roughly see through it (i.e. shadows).
6
Bring a salted pot of water to the boil.
7
Once your dough in thin enough, you can slice it into whatever shape you like. I like tagliatelle so I cut it into thicker strips.
8
Add the pasta to the boiling water and cook for only 3-4 minutes. Fresh pasta cooks much faster than dried, so try not to overcook it.
Once cooked, drain the pasta and add to whatever sauce you like.