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Recipe Category: Main Courses

Home Made Egg Pasta

There’s nothing like home made pasta!

Makes: 250g
Preparation Time: 15 minutes
Ingredients
  • 2 cups plain flour
  • ¼ teaspoon salt
  • 3 eggs
  • 1 tablespoon cold water
  • 1 tablespoon extra virgin olive oil
Method

Combine flour and salt in a large mixing bowl. Make a well in the centre and add the eggs, water and oil. Combine with a fork to make a rough ball, mixing in only enough flour as needed.

To shape the pasta, divide the dough into four and keep covered with a damp cloth to prevent drying out. Lightly knead each piece on a floured surface until smooth.

HAND ROLLING

If hand rolling, knead the pasta for 10 minutes on a lightly floured surface until smooth, shiny and elastic. Using a piece of dowel rod (or a rolling pin), rollout the pasta into a rectangle 1-2mm thick. Place on a floured tea towel and allow to dry for 10 minutes.

To cut into lasagne sheets, cut the pasta into 12cm x 16cm lengths. Sprinkle with flour and allow to dry for 10 minutes before use.

To cut into fettuccine, ensure the pasta is well floured before gently rolling up as for a Swiss roll and cutting into 5mm wide strips. Unravel the fettuccine, sprinkle lightly with flour and allow to dry for 5-10 minutes. Use as required.

PASTA MACHINE

Set the rollers on the pasta machine to the widest setting and feed the pasta dough through 6-8 times, ensuring it is well floured and folded into three after each rolling and flattening the dough each time before rolling. These steps replace hand kneading. Continue rolling but reduce the thickness setting on the machine after each rolling until it is at the second smallest setting. Do not fold between rollings.

To cut into lasagne sheets, cut the pasta into 12cm x 16cm lengths. Sprinkle with flour and allow to dry for 10 minutes before use.

To cut into fettuccine, place pasta sheets onto a floured tea towel and allow to dry for a few minutes before feeding through the cutting rollers to make fettucine. Unravel the fettuccine, sprinkle lightly with flour and allow to dry for 5-10 minutes. Use as required.

Tips

HERB PRESSED LASAGNE SHEETS
To make herb pressed lasagne sheets, use lasagne sheets that have been rolled through the second smallest setting and arrange small herb leaves (basil, dill, parsley) onto half the sheet. Fold over and roll through second setting again to press, then roll through thinnest setting to create thin herb pressed pasta sheets to use in making ravioli.

Recipe Type: Pasta

Author: Naomi Crisante
Date Created: 17/09/2012

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