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.
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.
Pour the flour out onto a clean surface, and make a well in the centre.
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.
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.
Wrap the dough in clingfilm and place in the fridge for 20 minutes to rest.
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).
Bring a salted pot of water to the boil.
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.
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
Directions
Pour the flour out onto a clean surface, and make a well in the centre.
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.
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.
Wrap the dough in clingfilm and place in the fridge for 20 minutes to rest.
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).
Bring a salted pot of water to the boil.
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.
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.