Do-It-Yourself Fresh Egg Pasta: Simple and Easy

Lately, I’ve developed a strong affinity for fresh pasta, particularly its delightful chewy and bouncy texture, which sets it apart from dried boxed pasta. The contrast in texture between fresh and dry pasta is truly remarkable. To my astonishment, crafting fresh egg pasta is incredibly straightforward. Who says you require a pasta machine to create fresh pasta? You can effortlessly prepare delicious, homemade pasta without any fancy gadgets. All you need is one humble tool—a rolling pin! That’s all it takes. So why wait any longer? Let’s embark on this pasta-making adventure right away!

Ingredients:

• 200g Bread flour
• 2 Egg
• Olive Oil
• Salt

As a general guideline, you can use around 100g of bread flour per 1 egg. It’s worth noting that the average weight of an egg is approximately 50g.

Method:

1. Pour the flour on your working surface and make a hole in the middle. Ensure the hole is big enough for the eggs.
2. In a bowl, whist two eggs. Add a pinch of salt and splash of olive oil into the eggs. Pour the egg mixture into the hole of the flour.
3. Slowly whisk the egg mixture into the flour.
4. Keep whisking and incorporating more flour each time until the egg the mixture becomes a sticky and dough like.
5. Once a dough has formed, start kneading the dough until it’s firm and dry. Be careful not to over work the dough. Since this recipe does not use a pasta machine, you will want the dough to come out a bit softer so that it will be easier to roll out afterwards.
6. Wrap the dough in clingfilm and let the dough rest for 30 minutes. (If you won’t be using the dough immediately, you can keep the dough in the refrigerator while it rests.)
7. After the dough has rested, lightly flour your work surface and rolling pin and start rolling out the dough. Remember to keep flouring your dough each time you roll it to ensure that it doesn’t stick onto the rolling pin or the table.
8. Roll the dough out until it is long and thin, and let it dry on the table for around 10 to 15 minutes.
9. Dust the pasta sheet lightly with flour
10. starting at the end closest to you, start folding 2 to 3 inch strip fo pasta. Lightly dust the sheet before each fold until the whole sheet is folded.
11. With a sharp knife cut across the flattened roll to form the width of your desired type of pasta noodle.

• Here’s a guide to pasta sizes: Tagliatelle should be cut at around 1/4 inch, fettuccine at 1/6 to 1/5 inch (slightly thinner than tagliatelle), linguine at 1/8 inch, tagliolini at 1/8 inch or even thinner, and tagliarini at 1/16 to less than 1/8 inch.
• Once you’ve mastered the art of making simple fresh egg pasta, you can explore creating colored pasta by incorporating purees made from different vegetables. When adding vegetable puree, remember to reduce the amount of egg used in the recipe.

Leave me a comment on how your fresh egg pasta turned out. For more recipes, please visit my food & recipe page here.