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

Servings 1


Amount Per Serving
Calories 414
% Daily Value *
Total Fat 6.2g10%
Total Carbohydrate 70.4g24%
Dietary Fiber 0g
Protein 17.1g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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.

Ingredients

 100 g plain flour
 1 egg

Directions

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.

Fresh Egg Pasta

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