Fresh Egg Pasta (Sheet and Shapes)
Category: Pasta Dishes
Servings: 4
Ingredients
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| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| All-Purpose Flour | 400g |
Instructions
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Prepare the Dough: Begin by placing just under 400g of flour into a large mixing bowl (it’s helpful to reserve a little extra flour to add later, if necessary). Using a fork, gently whisk the flour, creating a well in the center. Crack the eggs directly into this well. As you start to whisk, gently incorporate the flour into the eggs, bit by bit, until the mixture begins to form a rough dough.
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Knead the Dough: Once the liquid ingredients have been absorbed, begin kneading the dough by hand. Turn the dough out onto a clean work surface, and knead for about 10 minutes until the dough becomes smooth, elastic, and no longer sticky. If the dough feels too wet, sprinkle a little extra flour as needed. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This resting time allows the gluten to relax, making the dough easier to roll out later.
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Roll the Dough: After the dough has rested, lightly flour your work surface and your rolling pin. Begin by flattening the dough into a small disc. You can either roll the dough out by hand or use a pasta machine (if available). Start by passing the dough through the widest setting of your pasta machine, then fold it into thirds and pass it through the machine again. Repeat this process a few times, gradually decreasing the machine’s setting for thinner sheets of dough.
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Form the Pasta: Once your dough is rolled into thin sheets, use a sharp knife or pasta cutter to create the shape of your choice, such as fettuccine, tagliatelle, pappardelle, or any other shape you prefer. For a more traditional touch, you can also make square ravioli, or other stuffed pasta shapes, adding filling like ricotta, spinach, or meat.
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Cook the Pasta: Bring a large pot of salted water to a boil. Once boiling, gently drop the fresh pasta into the water. Fresh pasta cooks much faster than dried pasta—typically only 2-4 minutes, depending on the thickness and type of pasta. Taste a piece to check for doneness.
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Serve: Drain the pasta and toss with your favorite sauce, whether a rich tomato sauce, a creamy Alfredo, or a simple garlic and olive oil dressing. Garnish with fresh herbs and grated Parmesan for an added touch.
This fresh egg pasta is incredibly versatile, perfect for creating a variety of pasta shapes and pairing with an assortment of sauces. Whether you choose to roll the dough into delicate ribbons or create hearty ravioli, the homemade flavor will elevate any dish. With a few simple ingredients, you can experience the authenticity of freshly made pasta right in your own kitchen.
Enjoy the satisfaction of crafting your own fresh pasta—it’s a labor of love that’s well worth the effort!
