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Pasta - egg, to make

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Key Features

  • Suitable for Vegetarians

Ingredients

Allow 100gr of flour (preferably 'Tipo 00') per person; and for each 100gr use 1 medium egg, and 1 teaspoon (5ml) olive oil.

Method

- Make a mound of flour on your worktop, and make a well in the centre.

- Mix the required number of eggs gently, and add them to the central well.

- Add the olive oil.

- Draw in the flour from the edges with a fork until you start to form a paste.

- Continue the process with your hands until you have a smooth dough - a little more flour might be necessary if the dough is sticky, perhaps a dribble of olive oil extra, if it's a little dry. The precise quantity will depend on the exact size of the eggs, and the moisture content of the flour.

- Roll the mixture into a ball, and cover with cling wrap. Allow it to rest and relax for at least 30 minutes.

- Cut the ball into smaller segments and pass these through the widest setting of a pasta machine - repeat this operation on the same setting.

- Reduce the setting, and pass the dough through twice more.

- Reduce again - possibly to the second thinnest setting and repeat the process.

- Hang the pasta on a clean broom handle or a clothes horse to dry.

It can now be cooked in boiling water, and will only take 2-3 minutes. Or it can be stored on a lightly-floured baking tray, in a cool place, and it will keep for a couple of days.

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