Fresh Egg Pasta

Ingredients

U.S. Metric Ingredients
1 lb 450 g Bread flour
5 5 Eggs
½ fl oz 15 mL Olive oil
pinch pinch Salt

Method

Procedure

  1. Mound the flour on a work surface. Make a well in the center and add the eggs, oil, and salt.
  2. Working from the center outward, gradually mix the flour into the eggs to make a dough.
  3. When it is firm enough to knead, begin kneading the dough, incorporating more flour. If the dough is still sticky when all the flour is incorporated, add more flour, a little at a time. Knead well for at least 15 minutes.
  4. Cover the dough and let it rest at least 30 minutes.
  5. Cut the dough into 3–5 pieces. Set the rollers of a pasta machine at the widest opening. Pass the pieces of dough through the machine, folding them in thirds after each pass and dusting them lightly with flour to keep them from getting sticky. Continue passing each piece through the machine until it is smooth. See Figure 13.4.
  6. Working with one piece of dough at a time, decrease the width between the rollers one notch and pass the dough through them again. After each pass, turn the rollers one notch narrower, dust the dough with flour, and pass it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to cook. See below for cutting instructions.

Per 1 ounce (28.35 g): Calories, 90; Protein, 4 g; Fat, 2 g (20% cal.); Cholesterol, 45 mg; Carbohydrates, 14 g; Fiber, 0 g; Sodium, 20 mg.

Variations

Cutting Instructions

Fettuccine or Tagliatelle: Roll dough thin and cut with wide cutting rollers.

Taglierini: Roll dough thin and cut with narrow cutting rollers.

Pappardelle: Cut by hand, using a fluted cutting wheel, into long noodles about ¾ in. (18 mm) wide.

Tonnarelli: Roll dough to the same thickness as the width of the narrow cutting roller. Cut with the narrow cutting rollers. The result is like square spaghetti.

Bow ties: Cut into rectangles about 1½ × 3 in. (4 × 8 cm). Pinch in the middle to make a bow.

Lasagne: Cut by hand into broad strips about 8–12 in. (20–30 cm) long.

Spinach Pasta

Clean 1 lb (450 g) AP spinach, discarding stems. Simmer 5 minutes in salted water. Drain, rinse in cold water, and squeeze dry. Chop as fine as possible. Incorporate in basic pasta recipe, adding it to the flour at the same time as the eggs. Reduce the quantity of eggs to 4.

Other Colored Pastas

Other colored vegetables, in small quantities, cooked until tender and puréed or chopped fine, can be substituted for spinach to color pasta. For example, experiment with beets, red bell peppers, and carrots.

Herb Pasta

Roll out regular egg pasta as in step 6. When the sheets of pasta are almost as thin as desired, Sprinkle one sheet of dough with coarsely chopped fresh herbs. Top with a second sheet to enclose the herbs and continue to roll to desired thinness.

Whole Wheat Pasta

Substitute whole wheat flour for half of the white flour.

Buckwheat Pasta

In place of the 1 lb (450 g) white flour, use 10 oz (280 g) buckwheat flour and 6 oz (180 g) white flour. Omit the olive oil.

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