fresh egg pasta
A time consuming, but always worthwhile process, when time allows the process of making fresh pasta can be both relaxing and rewarding. Especially good when making filled ravioli - recipes coming soon….
To me, a pasta machine is essential, a rolling pin just doesn’t do it.
egg pasta
Makes 450g of fresh pasta - feeds 4 to 8.
- 300g 00 durum wheat flour
- 3 whole medium sized eggs
- pinch of salt
Ideally, you should work on a marble work-surface.
Sieve the flour onto the work-surface; forming a small volcano.
Break the eggs into the caldera (crater) of volcano.
Using your fingers, incorporate the eggs into the flour.
Add extra flour if the mixture is too sloppy - you want a firm, not dry dough.
Prepare your hands and work-surface, ensure a sprinkling of flour and absence of sticky debris.
Knead the dough for upto 15 minutes until you achieve a smooth and elastic consistency.
Wrap the dough in cling film and allow it to rest for 15 minutes.
Now you need to roll - either by hand or using a pasta making machine. Either way roll and fold and roll until you get a smooth consistent texture of the required width and shape.
