Can be used for a noodles, lasagna sheets, ravioli or tortellini
Fresh Egg Pasta
Servings: 2 peoplePrint Recipe
- Rolling Pin
- Deep Pot
- 1 cup Flour plus extra for workbench
- 2 Beaten Egg Large
- 1/2 tsp Salt plus more for the boiling water + cooking
Make the dough
- In a small bowl whisk eggs and salt with a fork. Can skip this and work directly in your flour
- Work on a clean workbench Pour flour into a mound, make a well in the center - pour beaten eggs into the well and slowly incorporate the flour into the eggs until you have a wet dough. *I use a dough scrapper
- As it comes together you use you can start using your hand, Using your palm, press down and away from you, turn 45 degrees and do it over and over again.
- Knead till you have a smooth elastic dough. About 5-10min should do it. If it feels too wet add a teaspoon of flour. If too dry use a spray bottle to add water.
- Roll into 4 balls, coat in flour then cover with plastic wrap and let it rest on the bench for about 30 min.
To roll pasta
- Flour your workspace with corn or regular flour You'll be rolling out 1 ball at a time, recover the rest while you work.
- Using a rolling pin, roll the dough out to required thickness. When rolling for ravioli or tortellini make it as thin as possible, you should be able to see your finger shape clearly through the dough. *Lasagna sheets can be a bit thicker
- Use a cookie cutter, and fill with filling if your choice.
- Bring water to the boil with salt and cook pasta as normal.
Swop 1 egg with 2 yolks if you want a more delicate, yellow & rich pasta. Pasta can be dried overnight and kept in pantry for up to a month.