Fresh Egg Pasta Recipes

QUICK AND EASY FRESH EGG PASTA

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.

FRESH EGG PASTA

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.

FRESH EGG PASTA

Steps:

• Put the flour and salt in the bowl of a food processor and pulse just to combine. Combine the eggs, olive oil and 1/4 cup cold water in a spouted measuring cup. With the machine running, pour the wet ingredients into the flour and process until the dough begins to form a ball on the blade. If the dough is still too crumbly, add more water a teaspoon at a time until the dough forms a ball. Process to knead and smooth the dough, about 20 seconds.
• Dump the dough onto a floured work surface and knead a few times to get a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes or up to overnight in the refrigerator (bring to room temperature before rolling, if refrigerated).
• To roll the dough: Cut the dough into 4 pieces. Keep the pieces covered until you are ready to roll them. Form 1 piece of dough into a rough rectangle shape. Roll and stretch it as thin as possible; it should measure approximately 10-by-12 inches. Keeping the dough well floured, roll it inward from 2 opposite sides, jelly-roll style. Cut the dough at 1/2- inch intervals and unfurl each piece into separate strands. Form the pasta into loose nests and rest on a floured baking sheet. Repeat with the remaining pieces of pasta.

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.

FRESH SEMOLINA AND EGG PASTA

Steps:

• Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.
• On a clean surface, make a mountain out of flour mixture then make a deep well in center.
• Break the eggs into the well and add olive oil.
• Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
• When mixture becomes too thick to mix with a fork, begin kneading with your hands.
• Knead dough for 8 to 12 minutes, until it is smooth and supple.
• Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
• Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
• Roll out dough with a pasta machine or a rolling pin to desired thickness.
• Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli.
• Bring water to a boil in a large pot, then add 4 teaspoons salt.
• Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
• Drain immediately and toss with your favorite sauce.

FRESH SEMOLINA AND EGG PASTA

Steps:

• Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
• Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
• Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

BASIC DOUGH FOR FRESH EGG PASTA

Steps:

• Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
• Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
• Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

FRESH EGG PASTA-GLUTEN FREE

Steps:

• In a medium bowl, combine flours, salt, and xanthan gum.
• Beat the eggs lightly and add the oil.
• Pour the egg-oil liquid into the flour mixture and stir.
• This will feel much like pastry dough.
• Work the dough into a firm ball.
• Knead for 1 or two minutes.
• Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
• This dough is tough and, when almost transparent, will still handle well.
• Cut into desired shape.
• For fettuccine and spaghetti, slice very thin strips.
• For a noodle casserole, make slightly wider noodles.
• If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
• To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
• You will have to test for doneness.
• Drain and rinse well.

EGG PASTA DOUGH

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

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.

FRESH EGG PASTA

Steps:

• Combine the flours and salt in a large bowl and stir well. Pour the mixture onto a clean work surface, make it into a mound, and use a spoon or your fingers to carve out a big well in the center that's big enough to hold the whole egg and egg yolks. Add the egg and yolks to the well.
• Use a fork, holding the tines parallel to your work surface, to break the yolks and stir the eggs in a circular motion. As you stir, you'll see flour from the walls of your well tumbling into the egg. Keep stirring, gradually incorporating the flour into the eggs and occasionally gathering the border of flour closer to the slowly expanding bright yellow center. After 4 minutes or so, you should have a very wet dough surrounded by flour. Now use your hands or a dough scraper to slowly incorporate the rest of the flour, folding and pressing until it's all incorporated.
• Cut the dough in half. Knead one piece at a time, keeping the other wrapped in plastic, by pressing firmly down and forward with your palm (one hand on top of the other for force), then folding the dough back onto itself, pushing down and forward again, and turning the dough and doing it all over. Keep at it until the dough is smooth like a baby's bum, 5 to 7 minutes. Kneading will prove more challenging as you work the gluten, so you might occasionally switch to the other piece of dough, wrapping the one you're not kneading in plastic and letting it relax a bit. Wrap each half in plastic wrap and let them rest for at least 20 minutes or up to 1 hour.
• Roll out the pasta:
• Cut each piece of dough in half, rolling out one and keeping the other pieces you aren't working with wrapped in plastic wrap. (As you get more comfortable with the process, you might not need to halve them.)
• Work with one piece of dough at a time. Form the dough into a rough rectangle that's about 4 x 6 inches. Set the rollers to the widest setting and feed the dough through twice. (If the dough feels at all sticky or doesn't come cleanly from the machine, dust it with a little flour.) Set the rollers to their second widest setting and feed the dough through once. Continue in this manner until the dough has been through each setting once. This process works the gluten in the dough, giving the pasta a lovely texture. At this point, it's fine if the long sheet of dough looks ragged or uneven.
• Fold the sheet of pasta onto itself several times to form a rough rectangle (about 5 x 8 inches) and press firmly with your hands so the layers stick together. Set the rollers to the widest setting again. Feed the dough through once at each setting until you reach about halfway to the narrowest one. Then start feeding the dough through twice at each setting, continuing toward the narrowest one, until your dough is about 6 x 36 inches and about 1 millimeter thick. Cover the dough with a damp towel and repeat with the remaining dough.
• For tagliatelle:
• Cut the long sheets crosswise into smaller, shorter sections that are as long as you'd like your pasta to be. I like my tagliatelle to be 12 to 15 inches long. Dust each side with semolina, giving the dough a light rub, and stack the sheets neatly. Cut the stack lengthwise into 1/2-inch-wide slices. Gently toss the slices, separating them into individual noodles as you do.
• At this point the pasta is ready to cook, but I like to leave it on the counter or a tray for 30 minutes or so to dry out a bit. (The drier the pasta, the more time it'll take to cook and the more time you'll have to do any last-minute prep.) You can store it in a plastic storage container in the refrigerator for up to 2 days.