Fresh Egg Pasta (Pasta Fresca All'uovo)
Category Pasta recipes
Servings ca. 12 oz. (375 g)
Time 1 hour prep, 5 minutes cook

Cookbook | Ingredients | Recipes | Pasta | Italian cuisine

Pasta fresca all'uovo Fresh pasta

Yield: About 12 ozs.

Ingredients

  • 300 g (1½ cups) all-purpose flour

Or use durum semolina flour if you can find it. (Much better texture and not as doughy)

  • 3 eggs
  • 1 Tbs. olive oil
  • 1 tsp. salt
  • a few drops of water

Procedure

  1. Pour the flour and salt into a food processor.
  2. Beat the eggs with the oil.
  3. With the motor running, slowly pour the egg through the feed tube.
  4. Continue to mix until the dough comes together and forms a ball.
  5. If it doesn't form a ball, add a little water through the feed tube 1 teaspoon at a time until it does.
  6. Remove the dough from the food processor and knead for 10 minutes on a floured work surface.
  7. If the dough is too sticky, work in a little extra flour.
  8. Wrap the dough in some cling wrap and let it rest in the refrigerator for 30 minutes.
  9. Remove from the fridge and knead it some more until it has warmed to room temperature.
  10. Divide the dough into 2 balls.
  11. Roll each ball out on a floured surface or pastry cloth in the shape of a rectangle.
  12. Turn the dough 90º and roll across its width.
  13. Turn 90º and roll some more. Keep turning and rolling until the dough is paper thin.
  14. If at any time the dough begins to stick, lift it carefully and flour the work surface.

Using a pasta machine

  • A pasta machine will do both the rolling and kneading.
  1. Cut the dough into roughly 3 equal pieces.
  2. On its widest setting, feed each piece of dough through the machine 5 or 6 times and folding it in thirds between each rolling until smooth, shiny and elastic.
  • This completes the kneading step.
  1. Now set the machine to the second setting and feed a portion of the dough through.
  2. Now set the machine to the third setting and roll the dough again.
  3. Keep changing the setting and rolling until the dough is about 1 mm (1/16") thick.

Cutting the pasta

By hand:

  1. Dust the rectangle of rolled dough lightly and let it rest for 10 minutes.
  2. Roll it up from the shorter side into a roulade (jelly-roll) shape.
  3. With a sharp knife, slice the roll into even strips as follows:
  • 3 mm (1/8") wide — tagliarini
  • 6 mm (1/4") wide — fetuccine and tagliatelle.
  • 100 mm (4") wide — lasagna

By machine:

  • If using a pasta machine use the appropriate attachment to cut the pasta into strips.

Drying:

  • Hang the pasta over a clean broomstick handle to dry, supported on the backs of two chairs. Or place on waxed paper or clean tea towels.
  • Homemade pasta may be cooked immediately or wrapped, well floured, in cling wrap and refrigerated for up to 24 hours.
  • Cook fresh pasta in 6 to 8 litres (quarts) of water for 5 to 10 minutes or until al dente.
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