Homemade Egg Pasta2014-10-30
- Skill Level: Easy
- Servings : 1
- Prep Time : 15m
- Cook Time : 3m
- Ready In : 25m
Fresh pasta is a food category unto itself. Dried pasta out of a box does not even compare to the flavor and texture…not to mention how much fun it is to roll it out by hand and make a huge mess with the flour! Plus it is fast… Once the noodles are rolled, it only takes 3 minutes to cook the pasta.
- 1/2 cup AP (all-purpose) Flour
- 1 Egg
- 1/4 tsp Salt
- 1 Tablespoon Semolina Flour
Make a mound of flour and mix in salt. Use your finger to make a well in the mound
Crack the egg inside the well.
Use fork to gently mix flour onto egg. Once egg is combined with flour, knead dough on semolina floured surface for about 10 minutes.
Flatten the kneaded dough by hand or with a rolling pin and pass it through a pasta roller several times (starting from largest opening to smallest) and then through the teeth to form strings.
Drop pasta into salted, boiling water for about 3 minutes. Pasta should be eggy, but not sticky. If you are note eating immediately, then drizzle with olive oil so that it does not become a sticky clump.
Serve with basic tomato sauce and parmesan cheese on top.
Short Cut: Purchase fresh pasta in the refrigerated section of your grocery store or local Italian market.
Think Out of the Ice Box (a.k.a. Alternative Method): Add some lemon zest or fresh chopped basil to the dough.