EGG SPAGHETTI (SCRAMBLED EGG PASTA)
This super quick scrambled egg pasta will be your new favorite if you love simple foods with bursting flavors. You need nothing else on the side!!
Provided by Swasthi
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Bring 10 cups water to a boil in a large pot.
- Add salt and then spaghetti.
- Cook al dente following the timings on the package. Set aside 4 to 5 tbsps of the pasta cooked water.
- Drain the pasta to a colander.
- While the pasta cooks, heat oil in a pan.
- Saute garlic until it begins to shrink and turns aromatic.
- Add the red chilli flakes and saute for 30 to 50 seconds.
- Then pour the reserved water to the pan and add salt.
- Cook until the sauce reduces a bit and thickens.
- Pour the eggs.
- Scramble and cook until the eggs are done completely yet soft.
- Taste the egg and add more salt if needed.
- Transfer the pasta and toss well. Turn off the stove.
- Add chopped parsley.
- Serve scrambled egg pasta hot.
Nutrition Facts : Calories 676 kcal, Carbohydrate 80 g, Protein 22 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 245 mg, Sodium 1043 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
QUICK AND EASY FRESH EGG PASTA
An incredibly easy and versatile recipe to make a basic pasta dough.
Provided by Matthew Valleau
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 2
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
- Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
- Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 0.2 g, Cholesterol 93 mg, Fat 9.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 1198.3 mg, Sugar 0.2 g
FRESH EGG PASTA
This adaptable pasta recipe will work with whatever flour you've got in the pantry. Using the "00" gives the silkiest, softest pasta while bread flour will give you more of a satisfying chew, and all-purpose lands you squarely in the middle. Because flour absorbs liquid differently depending on its age and the humidity in the air, consider these amounts as a guide and not as the law. Use your judgment. If the dough seems too wet and sticky to work with, add a bit more flour; if it seems too dry to come together into a smooth, satiny ball, add a bit more oil. The pasta is wonderful cooked right away, but you could dry it for future use instead. Let it hang in strands over the backs of your kitchen chairs or on a washing line if you have one. Or you can curl handfuls of pasta into loose nests and let them dry out on the sheet trays, uncovered.
Provided by Melissa Clark
Categories dinner, lunch, pastas, main course
Time 1h30m
Yield 4 to 6 servings, about 1 pound
Number Of Ingredients 5
Steps:
- In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run the machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic.
- Dump dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight. (If pressed for time, the dough can be used after a 30-minute rest; just note that it would be slightly harder to roll out.)
- Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you're rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting.
- Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting. (To roll dough by hand, see note below.)
- Shape the pasta. For pappardelle, cut rolled pasta into 1-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your roller. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a dish towel to keep the dough supple.
- Bring a large pot of well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. Drain well.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 0 grams, TransFat 0 grams
EASY PASTA WITH EGGS
This has been in our family for as long as I remember. It is truly "comfort" food to me! Easy recipe for those nights when you are too tired to cook a whole dinner, just add a salad or green veggie, and you have a nutritious meal!
Provided by shiple2
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook pasta to al dente, according to package directions.
- Drain well.
- Add butter to pan, and allow to melt.
- Return drained pasta and mix well with butter.
- In a separate bowl, beat eggs well.
- Add the eggs to pan, and mix well.
- Return to med heat, and stir CONTINUOUSLY, scraping egg from bottom, until eggs are scrambled well and cling to pasta. This step goes very quickly, so watch pot closely.
- Serve immediately.
- To easily clean pan, rinse with COLD water. Empty pan of water, and add a generous portion of SALT, and a dot of dish detergent to pan. Scrub with a scrubbie under cold water until clean. Finish by running under hot water or place pan in dishwasher to disinfect.
BASIC EGG PASTA
Basic egg pasta ready to roll, extrude, or shape into whatever type of noodle you desire. This dough can be mixed by hand or with a stand mixer. Like any flour recipe, the amount of flour required isn't a given. It will change depending on the size of your eggs and the humidity of your region.
Provided by Blerghhh
Categories Everyday Cooking
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- Pile flour onto a work surface and make a small well in the center; place eggs, egg yolks, olive oil, and salt into the well. Gently stir the egg mixture with a fork, gradually drawing in flour until dough comes together.
- Knead dough with hands until smooth and leathery, about 10 minutes.
- Wrap dough in plastic wrap; let rest until malleable, 1 to 2 hours. Remove plastic wrap.
- Cut dough into four pieces; roll out with a rolling pin. Run flattened pieces through a pasta roller to create desired noodle shape.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 0.5 g, Cholesterol 195.4 mg, Fat 5.9 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 77.8 mg, Sugar 0.2 g
EGG PASTA FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 29m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.
- Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.
- Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.
FRESH EGG PASTA DOUGH
Steps:
- In a food processor combine the flour, salt, eggs, oil and 4 tablespoons water and process until the mixture begins to form a ball, adding more water, 1 teaspoon at a time, if the dough is too dry. Process 30 seconds more to knead it. Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour.
- Set the smooth rollers of a pasta machine at the highest number. (The rollers will be wide apart.) Divide the dough into 4 pieces, flatten 1 piece into a rectangle, and cover the remaining pieces with an inverted bowl. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 6-8 more times, folding in half each time and dusting with flour if necessary to keep it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial lower one notch each time, until the lowest notch is reached. Roll the remaining pieces of pasta dough in the same manner.
- Use the blades of a pasta machine that will cut 1/4-inch wide strips. Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine. Catch the strips from underneath the machine before the sheet goes completely through the rollers and put the cut strips lightly across floured jelly-roll pans or let them hang over the top of straight-backed chairs or on hangars. Let the pasta dry for 5 minutes, before cooking.
PASTA ALL'UOVO (EGG DOUGH)
As important as it is to develop feel and instinct when making dough, there is a metric formula for making pasta all'uovo. For every 100 grams of flour, use 1 (50- to 55-gram) egg, which corresponds to 1 USDA medium egg.
Provided by Oretta Zanini De Vita
Number Of Ingredients 3
Steps:
- Hand method:
- Sift the flour onto a large wooden board. Form the flour into a mound with the approximate profile of Mount Fuji. Form your hand into a loose fist, and, with the back of the fingers, gently ream out the center of the mound until you have something that resembles a low, broad volcano with a very deep crater. Italian cooks call this a fountain, fontana, for the pool of liquid in the center, but it's definitely a cone.
- Break all the eggs into the crater one by one. Pierce the yolks with a fork and begin gingerly to use the fork to incorporate them into the flour with a movement something like scrambling eggs. Incorporate the liquid from the center outward. The walls of the crater will keep the liquid from running out.
- When the liquid has absorbed enough flour that you now have a messy, wet dough surrounded by flour, knock what's left of the volcano in toward the center and begin to knead with your hands to incorporate the rest of the flour into the dough. Scrape up all the remaining flour and the dough bits and squeeze them into the dough.
- Food processor method:
- Put all the ingredients in the container of a food processor fitted with the steel blade (not pastry hooks or the like). Let rip at high speed until you see crumbs forming. Keep going until the dough forms a ball. You may become convinced that your dough will never form a single ball, only many little ones. In that case, give up because you risk overheating the dough. Pour what you have out on the wooden board; use your hands to form the pieces into a single loaf of dough.
- Kneading:
- The biggest mistake people make, says Oretta, is not using enough force. Skip the gym the day you make pasta and make kneading your workout. The women of Scandriglia, where Oretta has her country house, recommend making fettuccine as a remedy for backache in preference to those boring exercises. On the other hand, my friend Antonietta, who learned to make pasta as a child in Basilicata, tells me southern men enjoy watching the undulating hips of southern women as they knead the pasta dough. If it helps to put on some music and do the maccheroni mambo as you knead, go right ahead.
- Plant your feet firmly on the floor and the heels of your hands firmly on the dough in front of you. A dining table will usually be a more comfortable height than a kitchen counter, which may be too high. With all your strength, and leaning in with your whole body, push the dough forward hard with the heel of one hand, then with the heel of the other hand. Then fold it over and continue the movement, alternating hands-or whatever works for you. You're pushing the whole piece of dough forward, so it moves on the board.
- After each completed movement, give the dough a quarter turn and repeat. Keep this up for 30 minutes, or as long as you can stand. If you've used the food processor, 15 or 20 minutes will do. You can quit early, too, if you plan to use a rolling machine: send the dough through one extra pass for each minute of kneading saved.
- As you work, the dough may seem dry, but you don't want it to be wet and sticky. It needs just enough moisture to hold it together, not a drop more. If your dough is so dry that you are quite sure it will never hold together, you can add a teensy bit of water. (It used to be quite normal to use water to save eggs, which could be sold for cash.) Your goal is a single smooth loaf of dough that is not sticky to the touch. If the flour is either very freshly ground (hence moister) or very old (drier), you'll have to adjust by feel. When it feels just right-moist but not tacky, considerably drier than the average dog's nose-set it aside for a moment.
- You'll probably need to clean the board about halfway through the process. Use a plastic scraper or the blunt side of a large knife to scrape up any bits that have stuck to the board. (Sharp knives may damage your nice wooden board, and their edges are dulled by scraping.) Likewise wash your hands, which are doubtless also encrusted with bits of dried dough by this time.
- Resting:
- Once you have a beautifully silky loaf of dough, let it rest for 30 minutes to let the gluten develop. Wrap it in foil, or just place it on the board and invert a bowl over it until you're ready. By this time, you probably need to put your feet up too.
- When the dough and you have rested, you can proceed to the next stage. Depending on what kind of pasta you want to make, this may involve rolling and cutting to make a pasta sheet (sfoglia) or pulling pieces directly from the loaf of dough and shaping them by hand.
EGG PASTA DOUGH
The pasta-bilities are endless with this recipe that yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker-a rolling pin will do just fine. A combination of whole eggs and egg yolks contributes to the dough's easy workability and rich flavor. A blend of specialty flours, the super-fine "00" and coarser semolina, result in a pasta with a delicate texture and the perfect amount of chew. Give this dough a try when making Garganelli with Fennel Puttanesca or Ricotta Raviolo with Garlicky Greens.
Provided by Greg Lofts
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Time 1h15m
Yield Makes about 1 pound
Number Of Ingredients 4
Steps:
- On a clean work surface or in a large bowl, combine both flours. Make a well in center; add eggs and yolks, 1 tablespoon warm water, and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into egg mixture until a ragged dough forms.
- Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more "00" flour, 1 tablespoon at a time, if dough feels too sticky.
- Divide dough in half. Pat each half into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.
FRESH EGG PASTA
Categories Pasta Maker Egg Pasta Side Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/4 pounds
Number Of Ingredients 2
Steps:
- Making dough:
- Place flour in processor. Add eggs. Using on/off turns, blend until clumps of moist dough form (do not process into ball). Turn dough out onto lightly floured work surface; shape into ball. Knead until smooth, sprinkling lightly with flour if sticking, about 3 minutes. Wrap in plastic. Let rest at room temperature at least 20 minutes and up to 2 hours.
- Rolling dough into sheets:
- Cut dough into 8 equal pieces. Cover with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower settings after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 22 inches long (scant 1/16 inch thick). Place sheet on lightly floured work surface; cover with plastic. Repeat with remaining pasta pieces.
- Cutting dough into strands:
- Uncover sheets and let stand until slightly dry but still pliable, about 20 minutes. Fit machine with appropriate cutter and run sheets through, cutting into tagliolini (1/8 inch wide), tagliatelle (1/4 inch wide), fettuccine (1/2 inch wide), or pappardelle (3/4 inch wide) and dusting with flour to keep from sticking. Cut strands crosswise into desired lengths. Using floured hands, toss strands to separate; spread out on towels. (Can be made 6 hours ahead. Cover with towel and let stand at room temperature.)
- Cook pasta in pot of boiling salted water until just tender, stirring occasionally, 3 to 5 minutes. Drain.
SPAGHETTI WITH FRIED EGGS
Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition).
Provided by Mark Bittman
Categories breakfast, easy, quick, weeknight, pastas, main course
Time 20m
Yield 2 or 3 servings
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
- Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
- Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 34 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 381 milligrams, Sugar 2 grams, TransFat 0 grams
More about "egg pasta recipes"
BASIC EGG PASTA DOUGH RECIPE - EASY PASTA DOUGH - YUMMY TUMMY
From yummytummyaarthi.com
EGG PASTA RECIPE, EGG NOODLES AND PASTA MACHINES
From spinachtiger.com
BASIC EGG-YOLK PASTA DOUGH RECIPE - SALT TO TASTE
From salttotastecooking.com
HOMEMADE VEGAN EGG PASTA - SWEET SIMPLE VEGAN
From sweetsimplevegan.com
FRESH EGG PASTA | RICARDO
From ricardocuisine.com
20 EASY RECIPES WITH EGG NOODLES - INSANELY GOOD
From insanelygoodrecipes.com
HOMEMADE FRESH PASTA RECIPE - SERIOUS EATS
From seriouseats.com
BASIC EGG PASTA | ITALIAN FOOD FOREVER
From italianfoodforever.com
MIKE'S 3 EGG PASTA RECIPE - SOCK BOX 10
From sockbox10.com
BASIC RECIPE FOR FRESH EGG PASTA DOUGH - JAMIE OLIVER
From jamieoliver.com
HOW TO MAKE FRESH EGG PASTA DOUGH: A TRADITIONAL ITALIAN …
From eataly.ca
THE BEST EGG FAST PASTA NOODLES! - KETOGENIC WOMAN
From ketogenicwoman.com
EGGLESS PASTA RECIPE | ITALIAN FOOD FOREVER
From italianfoodforever.com
HOW TO MAKE EGG PASTA (AN IN-DEPTH GUIDE) - YOUTUBE
From youtube.com
LIGHT EGG PASTA DOUGH - LIDIA
From lidiasitaly.com
10 BEST EGG BAKE PASTA RECIPES | YUMMLY
From yummly.com
FRESH EGG PASTA RECIPE - ORGANIC TUSCANY COOKBOOK
From organictuscany.org
30 BEST EGG NOODLE RECIPES - EASY IDEAS FOR EGG NOODLES
From delish.com
EGG NOODLE PASTA RECIPES | MYRECIPES
From myrecipes.com
BASIC ITALIAN EGG PASTA DOUGH RECIPE - SALT AND WIND
From saltandwind.com
EGG PASTA RECIPE | GOOD FOOD
From goodfood.com.au
FRESH EGG PASTA RECIPE | MAGGIE BEER
From maggiebeer.com.au
BASIC PASTA DOUGH - CHIAPPAS SISTERS
From thechiappas.com
20 FAT-BURNING PASTA RECIPES FOR WEIGHT LOSS | EAT THIS NOT THAT
From egg.mine.nu
POOR MAN’S TWO-EGG PASTA - LIDIA
From lidiasitaly.com
EASY HOMEMADE PASTA - AN EGG-FREE RECIPE - OLD WORLD GARDEN …
From oldworldgardenfarms.com
HOW TO MAKE FRESH PASTA | HOMEMADE PASTA | JAMIE OLIVER
From jamieoliver.com
DEVILED EGG PASTA SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
FRESH EGG PASTA RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
FRESH HOMEMADE EGG PASTA DOUGH RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
EGG PASTA RECIPE - NDTV FOOD
From food.ndtv.com
SPAGHETTI WITH BUTTER, EGG, AND CHEESE - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
EGGS FOR EVERYONE - THE NEW YORK TIMES
From nytimes.com
EGGPLANT PASTA RECIPES | MARTHA STEWART
From marthastewart.com
GIGI HADID PASTA {SPICY VODKA PASTA - WITH OR WITHOUT VODKA}
From keytomylime.com
10 BEST BREAKFAST PASTA WITH EGGS RECIPES | YUMMLY
From yummly.com
HOMEMADE TRICOLORE PASTA DOUGH RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love