Egg pasta

Easy: 5 steps, 23 minutes

I got a pasta machine as a gift, and it turned out to be a perfect gift for me — I'm a big pasta lover and I have many ideas for thick and runny sauces, stuffings, and general pasta shenanigans :-)

And believe me when I say, that you can really feel a difference between home-made pasta and the one you buy at the store. It's springy, perfectly tasty, easy to prepare and so much fun. It's also a great basic ingredient that you can prepare on lazy evening, dry a bit, freeze, and use when needed during the week!

Ingredients for 1 portion

  • Flour: 200g
  • 2x Egg (100g)
  • Water: 2 teaspoons (10g)
  • Salt: 1 teaspoon (5g)

Step #1: Utensils

  • large metal bowl
  • fork, or chopsticks
  • pasta rolling machine
  • (optional) flour sprinkler
  • (optional) pastry cutter wheel

Pasta rolling machine is a great addition to your kitchen equipment, since it allows making really thin, almost paper-thin, sheets of pasta, that you couldn't be able to make evenly with a rolling pin.

Step #2: Make the dough (10 minutes)

Place the flour in a large metal bowl, make a small indent in the middle and pour eggs into it.

Using a fork, or chopsticks, mix the dough as much as possible. It should seem sticky and without any flour lumps. If it seems too dry, just add 1 or 2 teaspoons of cold water to make it softer.

Dust the working space with some flour, remove the dough from the bowl onto it, and knead it for 5-10 minutes until it gets firm, elastic and has nice smooth texture.

Sprinkle with some flour, wrap in a foil and leave for 30 minutes in the fridge to rest.

Don't use your fingers to knead the dough, but rather palm by the thumb to easily roll and knead the dough.

Step #3: Prepare dough for rolling (3 minutes)

Split the dough into 2 or 3 pieces.

Take each piece, flatten it using your palm, then start rolling the dough using pasta rolling machine:

  • start with the "0 level", and roll once,
  • fold in half, and rotate by 90 degrees, then feed through the roller again,
  • dust both sides, then fold in half, and feed through the roller again.

Repeat this dust-fold-roll step 2-4 times until the dough is soft, feels semi-dry (cannot be sticky at this point anymore), and has almost rectangular shape.

The pasta sheet will get longer with each rolling level, so make sure you have enough space. For 100g (half of the made dough), the stripe can get as long as 1 meter long, so unless you feel comfortable handling a stripe this long, use small lengths — you can always re-roll the scrap dough later or make maltagliati out of it.

Step #4: Roll the dough to desired thickness (5 minutes)

Set the roller to "level 1", dust the dough with flour, and feed once through the roller.

Repeat this procedure until level 7, 8 or 9, i.e. until the desired thickness.

Set aside on a flour-dusted parchment paper, paper towel or a clean, dry cloth to dry.

I usually stop rolling around level 7 or 8, or when I can almost see my hand through. Sometimes it's better to have a slightly too thick pasta, than to end up with a broken ravioli or shredded tagliatelle!

Step #5: Cooking the pasta (5 minutes)

Boil 2-3 litres of water with 1 teaspoon of salt, and toss pasta into the boiling water.

Kill the heat and keep in a hot water for 3-5 minutes until the pasta is shiny, al dente and floats on top.

Nutritional value of 1 portion (315g of 315g total)

871.0
Calories (kcal)
276.51 in 100g
38% GDA
33.0
Protein (g)
10.48 in 100g
66% GDA
152.7
Carbohydrates (g)
48.48 in 100g
57% GDA
0.4
Sugar (g)
0.13 in 100g
0% GDA
12.0
Fat (g)
3.81 in 100g
14% GDA
3.1
Saturated fat (g)
0.98 in 100g
12% GDA
2080.0
Sodium (mg)
0.66 in 100g
34% GDA

The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.

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