Making Fresh Egg Pasta

Name: Making Fresh Egg Pasta
Yield: Makes about ¾ lb/375 g
Cuisine: France
Ingredients: 1 tbsp oil (optional); 3 eggs, lightly beaten; 1 ½ cups/180 g all-purpose unbleached flour (more if needed); ½ tsp salt (optional); ½ lb/250 g spinach, Swiss chard leaves or other greens, cooked, squeezed dry and finely chopped or puréed

Preparation info

Makes about
¾ lb

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Egg pasta may be eaten very fresh, within two to three hours of rolling, or it may be dried and stored. To achieve the right consistency use all-purpose unbleached wheat flour.

Ingredients

1 ½ cups/180 g all-purpose unbleached flour (more if needed)
3 eggs, lightly beaten

Europe
France
Vegetarian
Pasta
Mediterranean

Method

Put the flour on the work surface and make a well in the center. Add the eggs to the well with the oil and salt (if using). The oil will make the dough softer and easier to handle. If making pasta verde, or another colored pasta, add the spinach or other coloring.