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Making Fresh Egg Pasta
Preparation info
- Makes about
¾ lb
- Difficulty
Medium
Appears in
By Anne Willan
Published 1989
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 3
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.
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