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Fresh Egg Pasta

4C all purpose flour
6 eggs
1T olive oil
Pinch salt
Pinch white pepper

Procedure:
Put the flour in a mound on a work surface. Make a well in the center and add the eggs, oil, salt & pepper.
Working from the center outward using a fork, gradually mix the flour into the eggs to make a dough.
When the dough is firm enough to knead, begin kneading the dough with your hands, incorporating more of the flour. If the dough is still sticky when all the flour has been incorporated, add more flour a little at a time. Knead well at least 15 minutes until smooth.
Cover dough with a bowl and let rest at least 30 minutes.
Cut the dough into 3 to 5 pieces. Set the roller of a pasta machine at the widest opening. Pass the pieces of dough through the machine, folding them in thirds after each pass and dusting them lightly with flour to keep them from getting sticky. Continue passing each piece through the machine until it is smooth.
Working with one piece of dough at a time, decrease the width of the rollers one notch and pass the dough through them again. After each pass turn the rollers one notch narrower, fold the dough into thirds, dust with flour, and pass it through again. Continue until the dough is as thin as desired. The pasta is now ready to cut.

Fettuccini or Tagliatelle: Roll dough thin and cut with wide cutting rollers.
Taglierini: Roll dough thin and cut with narrow cutting rollers.
Pappardelle: Roll dough thin and cut by hand, using a fluted wheel, into long noodles about 3/4inch wide.
Lasagna: Roll dough thin and cut by hand into broad strips 8 to 12 inches long.

Bring a large pot of salted water to a boil. Add pasta, return to a boil, cook 1-3 minutes depending on the thickness of the dough. Drain and sauce.

Dough Variations:
Spinach Pasta: Clean 1 pound of fresh spinach, discarding stems. Simmer 5 minutes in salted water. Drain, rinse in cold water, and squeeze dry. Chop as fine as possible. Incorporate into basic pasta recipe, adding to flour at the same time as the eggs. Reduce quantity of eggs to 4.
Other Colored Pastas: Other colored vegetables, in small quantities, cooked until tender and pureed or fine chopped can be substituted for spinach to color pasta dough. Try experimenting with Beets, Carrots and Red Peppers.
Herbed Pasta: Incorporate 1/4 to 1/2 C finely chopped fresh herbs such as Basil, Parsley, Rosemary or Sage into basic pasta recipe, adding to flour at the same time as the eggs.