Fresh Egg Pasta

100 g all-purpose flour
1 pinch salt
1 large egg

Use 100 grams of flour, 1 egg, and 1 pinch salt per person you are making pasta for.

Clean table or counter, and pour the flour onto the surface.  Form a well in the center of the flour.

Add the salt to the well and crack the eggs into the center.  Make sure the egg does not escape over the sides.  Sometimes I do this in a bowl, because my eggs have a tendency to spill over.

Begin gently beating the eggs with a fork and slowly incorporate some flour from the sides of the well.  Continue to slowly incorporate the flour.

Once enough flour has been incorporated that the mixture begins to get stiff, switch to working the dough with your hands.  Continue to bring in the flour from the sides and knead the dough.  Add more flour as necessary to prevent the dough from becoming too sticky.

Knead the ball for about 15 minutes to creating a uniform and smooth dough.

Cover the ball with a bowl and allow to rest for about 30 minutes.

At this point I use a pasta machine to roll out pieces of the dough and cut it, but you can also roll it out with a rolling pin and cut it by hand.  The key to rolling it out by hand is to make sure you get it really thin.

Let your pasta dry and then move to a bag or container and keep in the freezer.  Even when frozen, the pasta cooks in boiling, salted water in just a few minutes.

Helpful equipment:
A pasta machine: Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel
This pasta machine is the one that I have, and I love it!

A pasta drying rack: Norpro Pasta Drying Rack
I chose to buy this drying rack, because it was inexpensive and functional.  Pasta drying racks come in a wide variety of forms and prices, so pick the one you like best.  You can also dry your pasta on a floured baking sheet.

Kitchen scale: Salter Digital Scale – Extra-Precise
This kitchen scale is a rather expensive one recommended by Lynne Rossetto Kasper from The Splendid Table.  Any reasonably accurate kitchen scale will do though.

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