Basic Egg Pasta (Italian)
Submitted by RHONDA54
Learn to make fresh Italian egg pasta from scratch with just flour, semolina, eggs and salt. Hand-kneaded or food processor, this classic homemade pasta dough cooks in minutes.
YIELD
4 servingsPREP
45 minCOOK
5 minREADY
60 minThere’s something deeply satisfying about rolling out your own pasta dough on a floured countertop, feeling it go from shaggy mess to silky, elastic sheet under your hands.
This basic Italian egg pasta uses a blend of all-purpose and durum semolina flour for that signature golden color and slightly toothsome bite that dried pasta just can’t deliver.
Five ingredients. That’s it. Flour, semolina, eggs, salt, and a splash of water if needed.
The dough rests for 30 minutes (go pour yourself a glass of wine), then rolls out by hand or cranks through a pasta machine into whatever shape your heart desires: fettuccine, pappardelle, ravioli, you name it.
Pro Tips
- Semolina makes the difference. It gives the pasta a rougher texture that grabs onto sauces. If you can’t find it, use all regular flour, but the texture won’t be quite the same.
- Don’t skimp on kneading. A full 5 to 10 minutes develops the gluten that makes the dough elastic enough to roll thin without tearing.
- Cook fresh pasta fast. It only needs 2 to 3 minutes in rapidly boiling water. The moment it floats, start tasting.
- Dot with butter immediately after draining to keep strands from welding together into a starchy brick.
Ingredients
Directions
Place flour and salt in a mound on table.
Make a well and add eggs.
With a fork, mix the flour slowly into the eggs and blend well.
Add water if too dry.
Gather into a ball and knead for 5 to 10 minutes.
Cover with a bowl or place in plastic bag for 30 minutes.
(Dough can also be made in a food processor). Roll dough out by hand or use a hand crank pasta machine to cut desired shapes.
COOK.
Bring a large pot of water to a full rolling boil.
Add the fresh pasta and cook until it floats on the top (this will only take a few minutes).
Taste test a strand; it should be cooked but still have a bite.
Drain very well and dot with butter to prevent sticking.
Serve at once with your desired sauce.
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