Fresh Egg Pasta

There’s something truly special about fresh pasta – the delicate texture, rich flavor, and chewiness that you just can’t achieve with dried pasta. Whether you’re planning to make simple pasta dishes or indulge in stuffed pasta like ravioli, having a foolproof recipe for fresh egg pasta is a game-changer. In this recipe, we’ll guide you through making your own fresh pasta from scratch, starting with a simple dough made with just flour and eggs. We’ll show you how to knead the dough to perfection and roll it out into thin, satiny sheets using a manual pasta machine. With this versatile fresh pasta, you can create a variety of dishes that will impress your family and friends.

MAKES ABOUT 1 POUND FRESH PASTA

INGREDIENTS:

• 2 cups (10 ounces) all-purpose flour, plus extra as needed
• 3 large eggs, beaten
• Water (if needed)

INSTRUCTIONS:

1. PROCESS DOUGH: In a food processor, pulse the flour to aerate it. Add the beaten eggs and process until the dough forms a rough ball, which should take about 30 seconds. If the dough appears too dry and resembles small pebbles, add water gradually, about ½ teaspoon at a time. If the dough sticks to the side of the bowl, add flour, one tablespoon at a time, and process until the dough forms a rough ball.
2. KNEAD DOUGH: Turn out the dough ball and any small bits onto a clean counter. Knead the dough by hand until it becomes smooth, which usually takes about 1 to 2 minutes. Ensure that the dough is well-kneaded to achieve a silky and smooth pasta texture. Cover the dough with plastic wrap and set it aside to relax for at least 15 minutes, allowing the gluten to relax and making it easier to roll out later. You can let it rest for up to 2 hours.
3. ROLL OUT: After the resting period, cut the dough into 5 even pieces. Use a manual pasta machine to roll out each piece into thin, satiny sheets. The pasta should be translucent, and you should be able to see the outline of your hand through it. Depending on your intended pasta dish, you can leave the pasta in sheets for filled and hand-shaped pastas or cut it into long strands to make fettuccine or other pasta shapes.

TIPS:

• Flour and Eggs: The two key ingredients in this recipe are all-purpose flour and large eggs. Use high-quality eggs for the best results, as they contribute to the flavor and texture of the pasta.
• Consistency of Dough: The dough should form a rough ball in the food processor. If it’s too dry and resembles small pebbles, add water gradually. If it sticks to the side of the bowl, add flour one tablespoon at a time until it forms a rough ball.
• Kneading: Hand-kneading the dough for an extra minute or two after processing in the food processor ensures a silky and smooth pasta dough. This step is essential for achieving the desired texture.
• Resting the Dough: Letting the dough rest covered with plastic wrap allows the gluten to relax, making it easier to roll out later. The resting period enhances the dough’s elasticity and makes it easier to work with.
• Rolling Out the Pasta: For filled and hand-shaped pastas, keep the pasta in sheets. To make fettuccine or other long strands, use a manual pasta machine to roll out each piece into thin, satiny sheets. The pasta should be translucent, and you should be able to see the outline of your hand through it.

With this straightforward and versatile fresh egg pasta recipe, you can explore various pasta creations, from classic fettuccine to filled ravioli or hand-shaped farfalle. Enjoy the process of making your own fresh pasta, and savor the delightful taste and texture that only homemade pasta can deliver.