Homemade egg pasta
If pasta is my love language, than this is my letter.
Servings: 4
Ingredients
- 400 g tipo 00 flour extra for dusting
- 50 g semolina flour extra for dusting
- 1 teaspoon sea salt
- 255 g eggs roughly four whole eggs + 2 yolks
Instructions
- Combine the flour, semolina and salt in a large bowl. Transfer the mixture to a pasta board or clean work surface. Make a well in the centre of the flour that is deep and wide enough to hold the eggs.
- Place the eggs in the middle of the flour well and whisk together with a fork. When you’re whisking, slowly combine the flour from the edges of where the eggs are sitting and whisk it through the eggs until a thick, custard-like paste forms. When you can no longer whisk the flour and egg with a fork, bring the flour from the edges into the well with your hands or a pasta scraper and begin to knead the dough into a ball.
- Knead the dough for 10 minutes until a firm smooth dough ball forms that is moist and not sticky. Every dough is different so you will need to go by feel. If your pasta dough is too wet, very gradually add small amounts of flour. If it’s too dry, lightly wet your hands and continue to knead it.
- Place the dough in a bowl and cover well with plastic wrap or a damp towel. Leave to rest for a minimum of 30 minutes on your bench top.
- Uncover the dough and cut it into quarters. Take one-quarter of the dough and cover the remainder so it does not dry out.
- Place a piece of dough on a lightly floured pasta board or work surface. Roll the dough out with a rolling pin into a rectangular shape that is 3mm thick. Roll the dough through a pasta machine on the widest setting (number 7 on my pasta machine). Fold the dough in half, then flatten with a rolling pin. Turn the dough 90 degrees and roll it back through the machine. Repeat. Roll the dough through a narrower setting and fold the dough in half (number 4 or 5 on my pasta machine). Repeat this step twice.
- Finally, roll the dough on the second-narrowest setting (number 2 on my pasta machine) until you have a long rectangular pasta sheet that is roughly 10 cm wide and 1 mm thick. Dust the pasta sheet with flour, lay it on a floured surface and leave the dough to slightly cure (dry out) for 5–10 minutes. Repeat with the remaining dough. You can shape the dough into whatever pasta shape you like but this recipe was for lasagna pasta sheets.
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