Simple egg pasta
This delicious egg pasta is sure to impress at the next dinner
This beginner-friendly egg pasta is not too tricky and only takes about an hour or so. My wife wanted a ravioli and meatball dinner for her birthday this year. So being the good husband that I am, I decided to make it all from scratch. Sharing with you all because it really is that good.
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Items and Ingredents you will need
Even though this could be done with a rolling pin and a lot of elbow grease, it is better to use either a stand-alone pasta roller or another great attachment for the kitchen aid mixer called the 3-piece roller and cutter set.
The four ingredients needed for this recipe are a staple in most houses. They are flour, eggs, fine sea salt, and extra virgin olive oil. That’s it those are all the ingredients needed.
How to prepare This recipe
Steps One
Mix flour and salt on a flat surface and make a well in the middle. Add eggs, yolks, and oil and begin to slowly beat and incorporate with a fork until the dough begins to form.
Then, using your hands knead the dough until fully incorporated, smooth and elastic. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic. Once done, wrap in plastic and rest for one hour or in fridge overnight.
Steps Two
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 widest thickness 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.
Steps Three
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.
Steps Four
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.
Steps Five
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.
Simple Egg Pasta
Equipment
- 1 Pasta Roller
Ingredients
- 2¼ cups all-purpose flour bread flour or “00” flour
- 2 whole large eggs
- 3 egg yolks
- ¾ teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil more as needed
Instructions
- Step 1First, mix together flour and salt on a flat surface and make a well in the middle. Add eggs, yolks and oil and begin to slowly beat and incorporate with a fork until the dough begins to form. Then, using your hands knead the dough until fully incorporated, smooth and elastic. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic. Once done, wrap in plastic and rest for one hour or in fridge overnight.
- Step 2Cut 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.
- Step 3Reduce 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.
- Step 4Shape 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.
- Step 5Bring 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.
- Step 6Drink Wine and Enjoy!