Fresh Egg Pasta

Serves 4

Fresh egg pasta

400g 00 flour
1 teaspoon fine sea salt
4 whole large eggs
1 egg yolk
extra-virgin olive oil

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Fresh Egg Pasta


Step 1

Mix together flour and salt.
Add eggs, yolk and olive oil oil and mix.
You can use your hands or a food processor. Knead or mix until the dough holds together in a smooth ball.

Place the ball of dough onto a work surface and knead until smooth.

Cut the dough into 4 pieces, one for each and begin rolling it out.

Step 2

Using a pasta machine is the best option.
On the widest setting roll one piece of dough out two times and then reduce the thickness so you have a fine sheet. It doesn’t have to be as thin as the smallest or even second smallest setting.
Once its smooth and fine enough dust it in flour and fold it gently, so you can cut it. I like to do this by hand.

Wrap in plastic and rest the pasta for 30 mins to an hour.

Step 3

To cook the pasta
Bring a large pot of water to a boil, add two scoops of salt and then the fresh noodles. Cook the noodles for 2- 3 minutes, depending on thickness. Drain well, keeping some of the water

Add the your sauce (of choice) to the pasta and toss to combine. In this instance a simple herb pesto or carbonara, to carry on the egg theme, is nice.
The trick to making your pasta well coated and the sauce silky and smooth is saving some of the cooking water to add with the sauce.

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