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Fresh Egg Pasta BigOven - Save recipe or add to grocery list Yum
How to make your own homemade fresh egg pasta.
Cuisine Italian
Cuisine Italian
  1. Sieve the semolina and all purpose flour into a bowl and then put it in a blender. You can use your hands, see recipe notes below.
  2. Add in the beaten eggs and blend until ingredients mix together (for approx. 20 seconds). Remove onto a flat surface to knead. Dough will be dry so not to worry.
  3. Knead the dough until it comes together and smooth for about 2 minutes.
  4. Flattened the dough, wrap it with cling wrap and let it rest in the refrigerator for 30 minutes. (Or till whenever you are ready to rock and roll)
  5. Use a rolling pin or a pasta machine to roll to your desired thickness. If the dough sticks to the working surface, dust the surface with some flour. Make sure you fold the pasta over several times as you roll to form the gluten. Gluten is part of what makes the pasta stretchy and gives you the al dente feel in your palate.
  6. Roll the dough to your desired thickness. Cut into desired shapes. Gather pasta into individual nest (per serving). Let it dry a little on the counter for 30 mins. Store in a sandwich bag for up to 2 days in the fridge.
Recipe Notes

Traditionally pasta is made by hand. Make a well in the middle of the flour. Put the eggs in the well and mix the flour with your fingers in circling motion in the well until all comes together. Knead the dough following the recipe above.

Cut pasta. Dust with a little flour if pastas are sticking together.

You can store pasta in a resealable freezer bag in the freezer for up to 3 weeks.

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