Fresh Egg Pasta
Silky homemade egg pasta from just flour and eggs, rolled and cut into tagliatelle or pappardelle. Toss it with your favourite sauce.
1 hr 10 mins
Weekend Cook
Serves 4
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Nutrition per serving
450
Calories
16g
Protein
72g
Carbs
10g
Fat
Ingredients
- 400g 00 flour, plus extra for dusting
- 4 large eggs
- 1 tablespoon olive oil
- A pinch of salt
- About 600ml of your favourite sauce, warmed
- Freshly grated parmesan
How to make it
1. Mix Pile the flour on a clean worktop or in a large bowl and make a deep well in the middle. Crack the eggs into the well and add the oil and salt. Beat the eggs with a fork, gradually drawing in flour from the edges until it's too stiff to stir.
2. Knead Bring it together with your hands and knead for 8–10 minutes until smooth, silky and springy. If it's sticky add a little flour; if it's crumbly wet your hands. Wrap and rest for 30 minutes.
3. Roll Cut the dough into four pieces. Keep the rest covered while you work. Roll each piece through a pasta machine on the widest setting, fold in three and roll again a few times, then work down through the settings until you can almost see your hand through the sheet. No machine? Use a rolling pin and patience.
4. Cut Dust the sheets with flour, roll them up loosely and slice into ribbons: 1cm for tagliatelle, 2–3cm for pappardelle. Shake them out and leave on a floured tray.
5. Cook Boil in plenty of well-salted water for 2–3 minutes. Fresh pasta cooks fast.
6. Toss Drain, keeping a cup of pasta water, and toss straight into your hot sauce with a splash of the water until glossy. Serve with lots of parmesan.
Good to know
- Fresh pasta freezes well in little nests. Cook from frozen, add a minute
Cooking ability level
Photos