Let’s get started with the fresh egg pasta recipe!
I have been making fresh egg pasta for a while now and all I get asked is, how to make fresh pasta at home? So this is the fresh pasta recipe that you can trust anytime. I know there are hundreds of fresh pasta recipes on the internet and they might be good as well.
There are a few key points I want you to take care of before you make it at home. I will be telling you about all the important components of the pasta recipe so read carefully. Although I know it sounds a little difficult but trusts me on this practising it a few times will make you really good at it.
So let’s get started with the main components of the pasta.
Never underestimate the eggs you use for the pasta. They are very crucial. Make sure your eggs are around 50 g each. Also, the richer the yolk the better your fresh egg pasta becomes, so it will be really good if you can arrange some country eggs. You can completely make your pasta dough with just yolks but I wouldn’t recommend it since the egg white gives elasticity to the pasta.
Although if you want really soft and rich pasta to go for all yolks. It is a bit difficult to handle but with little practice, you can do that too.
In traditional pasta we use durum semolina (Italian semolina), but since we will be making a very easy dough here so all-purpose flour is your way to go. It is also a good option because it ends up developing a lot of gluten and is very important for the pasta cooking process. Although I have given a link for Italian semolina if you want to make it authentic.
So you start with making a well between the flour. Break your eggs into it.
Then add salt and start mixing the eggs with a fork. Gently keep mixing and adding more flour into the eggs. Once it is thick enough start kneading with your hands. Once everything combines well add your oil and keep kneading for another 10 minutes.
Now time to keep it for resting. Resting should be done in a warm area while the dough is covered properly. You know your dough is well-rested when it bounces back when you poke it.
Then once the resting is done hope it as you want or sheet it as you want.
Never fold your pasta in a harsh way. Gently roll it and keep it as shown below. It gets easier to boil otherwise you might end up breaking your pasta after boiling.
I sheeted my pasta and folded it twice then cut into fettuccine shape of pasta. You can feel free to make it to any other pasta as well.
The Olive Oil for fresh egg pasta
You making something without olive oil? Then I don’t think it’s Italian whatever you are making. just add a bit of oil at any stage of the dough making process. The easiest will be if you rub it in the flour before adding the eggs.
It makes sure your fresh egg pasta doesn’t stick at a later stage and also gives a nice and smooth texture.
Recommended Products for this recipe
So now that you know how to make some fresh pasta dough and now you just need a sauce recipe in which you can toss your recipe. Do not worry because we have got your back. Although you can toss them in any random sauce that suits your palate. But few have some great suggestions for you from our recipe Index.