Fresh Egg Pasta from Italy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Fresh Egg Pasta
Ingredients:
200 g flour
2 large eggs
Instructions:
Place flour and eggs into a food processor and pulse until combined. At the beginning it may look like pebbles or sand. If it’s not combining add in an additional egg yolk or 1-2 tsp olive oil and continue pulsing. You may have to add more oil, but keep pulsing until it combines. I have sometimes added water a tsp at a time as well but recently I have just been using an egg yolk and oil.
Run the machine for about 45 seconds. Mine has a dough function but this is kneading the dough for you. Turn it out onto a counter and knead by hand a few times. The dough should spring back when you poke it with your finger.
Wrap dough in saran wrap and let rest on the counter for at least 30 minutes or in the fridge for up to a few days.
Notes:
*Since you’re using the food processor feel free to add any herbs you like to the dough at the beginning of the recipe. I have added thyme, basil, sage, and cilantro depending on what I am making.
**Once you’ve boiled the pasta in salted water. Do NOT drain and rinse in a colander but add it directly to the sauce in the skillet from the boiled pot with a pasta spoon or spider strainer. Reserve the starchy water to add to the sauce if needed.
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Directions: |
Directions:
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Number Of
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Number Of
Servings:4 |
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