Learn and master making a homemade egg pasta.
- 2 Large Eggs
- 1 1/2 Cups All Purpose Flour – unbleached
- 1/2 tsp Salt
- Put the flour on a flat surface or in a bowl and form a well that will be deep enough to hold the eggs.
- The sides should be high enough to prevent the eggs from running out.
- Break the eggs into the flour well, add the salt and with a whisk, beat the eggs lightly.
- While doing this, begin to incorporate a little bit the flour from the inside of the flour well.
- Keep incorporating the eggs into the flour until the eggs are no longer runny.
- A good technique for doing this is to hold the outside wall of the flour with one hand while whisking with the other. If you feel more comfortable, you can use a fork to do this. My grandmother just used her fingers to mix the eggs in and, of course, she was making much larger portions.
- When all the flour has been incorporated, make a ball with the dough. Put the ball on a flat, lightly floured surface, and start kneading.
- With the heel of your hand, push down firmly into the center of the dough, giving the dough a slight turn and pushing down and turning again.
- Have flour dusted hands as you knead. Kneading will take about 7 or 8 minutes. when nice and smooth and not sticky, rest the dough under a bowl for about 15 or 20 minutes.
- Cut the ball in half and while keeping one half covered, roll out the other half on a pastry board with a large rolling pin to about 1/8” thickness. Flour as necessary but not too much as this will make the dough tough.
- You can now pass the dough through your pasta machine or roll the dough up like a jelly roll and slice into thin slices to make tagliatelle or fettuccine.
- Open the sliced pasta and dry out on a cloth line board until ready to cook. Note: Fresh pasta cooks much faster than dried pasta. So watch the pot.
- Homemade Egg Pasta is now ready to be served!