See just how easy making fresh egg pasta is at home. Once you try fresh, you'll never go back!
Course: Appetizer, Main Course
Author: Lee Jackson
1. Choosing the right flour
If you want the best textured pasta, use 'Tipo 00' - it's a flour that's been milled twice to make give it a more refined texture. This is what makes it best for pasta. You can of course use plain/all-purpose flour.
Tip the flour onto a board or large bowl and make a well in the centre. Break your egg into the centre and then add your egg yolk. Using a fork, start to whisk the eggs. Gradually the flour will begin to mix with the eggs and thicken.
3. Bring Together
Once the egg becomes too stiff to whisk, use your hands to bring the mixture together into a soft dough. If the dough feels too wet, add a little flour. If it's too dry, add a tablespoon of water. It should come together into something that doesn't stick to the board or your hands.
Knead the pasta using your hands, for a good 10 minutes to create a smooth texture.
5. Cover & Rest
Roll the dough into a ball and cover with a small bowl and rest for 30 minutes.
6. Roll & Shape
Cut the dough in half and then, using your pasta machine roll the pasta through on the largest setting. Fold it into three then repeat the process a couple of times. Now roll the sheet through the machine, reducing the roller width each time until you reach the desired thickness - the pasta sheet will grow longer and longer. Don't drop it. My machine has 9 roller widths and I usually stop at 7 or 8. This gives a decent thickness of pasta that won't fall apart in the pan.Your machine will most likely have two extra rollers - one to cut fettuccini/tagliatelle and another for spaghetti. To make these, just attach the roller you'd like and feed the pasta through. When you're done - dust the pasta with plenty of flour and separate each strand, then cover with a tea towel until you're ready to use.You can also hang the pasta to dry - It'll stay good for around 90 minutes. If you're in a humid environment or the kitchen is hot check regularly to ensure it's not sticking. Add more flour if it is.When you're ready to eat - cook in plenty of generously salted water for 1-3 minutes.