Homemade Fresh Egg Pasta
Homemade fresh egg pasta
Once you try fresh homemade egg pasta you will never want to go back to store brought dried pasta.
How to make fresh egg pasta
I always work with 1 egg to ½ cup of flour ratio.
- 2 eggs to 1 cup flour
- 3 eggs to 1 ½ cups flour
- 4 eggs to 2 cups flour
Add flour and salt to a bowl.
Make a well in the center of your flour and add the eggs and oil.
With a fork whisk the eggs bringing a little bit of flour into the eggs at a time.
When the flour is nearly all incorporated transfer to the beach and knead dough for about 10 minutes until smooth. If your dough is a little sticky add more flour as need when kneading.
Wrap your dough with plastic wrap and leave to rest at room temperature for at least 30 minutes.
I like to leave mine for around 1 ½ hours to rest. I find it is a lot easier to roll if it has a bit longer resting time.
Set up your pasta machine. Or you can make this with just a rolling pin. See below
Flour your work surface
Unwrap your dough and cut into 4 bits.
Add a little flour to your first piece of dough if needed and roll through pasta machine starting at the thickest setting making your way to the thinnest setting. Roll it through every setting 2-3 times before moving to the next setting. Dust with flour as needed.
Lay your rolled out pasta dough on a well floured surface to stop it sticking
Once all the dough has been rolled out add the fettuccine cutting attachment to the pasta machine and feed the pasta through one sheet at a time.
Rolling by hand
Flour your work surface well
Unwrap your dough and cut into 4 bits
Roll out your dough with a rolling pin into a long rectangle, add flour as needed to stop sticking.
Roll dough as thin as you can.
To cut your pasta fold your dough up gently and cut in to 5mm strips then unroll. Dust with a little flour if needed.
Cooking the pasta
Have a large pot of water boiling. It is best to cook the pasta straight way.
Cook for 4-6 minutes in boiling water.
Storing your pasta
Dry your pasta on a drying rack or flat on a floured board until partly dry to stop it sticking together then store in an airtight container in the refrigerator for 1-2 days.
Freeze your pasta for up to 3 months.
I fine it is best when it is freshly made and cooked straight way.
Fresh egg pasta
- 2 eggs
- 1 cup flour
- ¼ teaspoons salt
- ½ tbsp oil
- Add flour and salt to a bowl
- Make a well in the center and add eggs and oil
- Whisk with a fork incorporating a little flour at a time until mixed together.
- Transfer mix to bench and knead for 10 minutes.
- Cover and rest dough for at least 30 minutes.
- Unwrap your dough and cut into 4 bits
- Add flour as needed to stop sticking.
- Roll through pasta machine, making your way from the thickest setting to the thinnest setting.
- Lay your roll out pasta dough on a floured surface to stop it sticking
- Add the fettuccine cutting attachment to the pasta machine and feed the pasta through one sheet at a time.
Rolling by hand
- Roll out dough with rolling pin into a long rectangle. Rolling it as thin as you can get it.
- Fold your dough up gently and cut in to 5mm strips then unroll. Dust with flour if needed.
- Bring 4 cups of water to a boil in a large pot
- Add pasta and boil for 4-6 minutes