Name: Pasta all’ Uovo (Fresh Pasta)
Yield: Makes approximately 1 kg (2.¼ lb)
Cuisine: Italian
Ingredients: ½ teaspoon sea salt; 700 g (a good 1.½ lb) pasta flour or plain white flour; 9 egg yolks (10 if the eggs are small); 4 whole eggs (5 if they are small); about 100 g (4 oz) medium semolina flour

Preparation info

Makes approximately
1 kg

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

This pasta dough is made in a food processor. It is important to use free-range eggs and Italian pasta flour labelled Tipo ‘OO’.

Ingredients

700 g (a good 1.½ lb) pasta flour or plain white flour
½ teaspoon <

Europe
Italy
Side dish
Mediterranean
Vegetarian

Method

Put the flour and salt in a processor and add the eggs and egg yolks. Pulse-blend until the pasta begins to come together into a loose ball of dough.

Knead the pasta dough on a flat surface, lightly dusted with the semolina and a little extra flour, until the mixture is smooth, about 3 minutes. If the dough is very stiff and difficult to knead, you may have to put it back in the process

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Ingredients

Method

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