The typical fresh, Italian-style pasta is made from a combination of eggs and flour. Fresh pasta has a soft yellow hue and is tender and silky in texture and has the flavour of eggs. They cook quickly, as compared to store bought dry pasta which usually does not contain any egg.
The job of making egg pasta at home is easy if you have a food processor or blender with a dough hook and a pasta machine. Otherwise it does require a fair amount of hard work for the kneading and rolling.
Hannah was making some pasta at home and I took this opportunity to take a video of the entire process for making home-made egg pasta. Here’s her recipe. I can add that the home-made egg pasta was perfect and well worth all that elbow grease.
- 285 gm plain flour
- 4 egg yolks
- 2 whole eggs
- 1 teaspoon salt
1. Mix flour, eggs and salt in a bowl.
2. Knead the dough until it is smooth in texture (takes about half an hour if kneading by hand). Use a blender with a dough hook, if you have one.
3. Wrap dough with cling film and rest the dough for half an hour.
4. Unwrap the dough and cut into 4 pieces.
5. Roll out one piece of dough and pass it through the rollers of the pasta machine.
6. Fold it and pass it through the rollers again. Repeat this process.
7. By now, the dough should be quite pliable and stretchy. Continue to roll through for another 4-5 times.
8. Adjust the rollers to a finer thickness and roll pasta a couple more times.
9. Adjust the cutter to the required width and cut the pasta into strips.
10. Sprinkle some flour over the cut pasta to prevent they from sticking together.
11. You may now cook the pasta in salted water till al dente, drain and add the cooked pasta to your favourite sauce.