Egg Pasta Recipe

Egg Pasta Recipe

For the original visit Jamie’s website.

Ingredients

300g (10.5 oz) tipo “00” pasta flour

3 large, free range eggs (don’t be tempted to use medium without adjusting the quantity of flour – it does matter)

Method

Place the flour and eggs in the food processor and whizz together until the mixture looks like large breadcrumbs. Tip the “crumbs” onto the work surface and bring it together into a ball using your hands.

Knead the dough thoroughly, pushing and pulling it until it feels smooth and silky and there are no rough, floury bits left. Wrap it tightly in cling film and put it in the fridge to rest for at least 30 minutes.

Clamp the pasta machine to the edge of a long, clean work surface and dust the surface with flour. Take your pasta dough (depending on how much you are making you may find it easier to cut it into more manageable lumps – re-wrap any pasta you are not currently working with) and flatten it out into a rough rectangle.

Set the pasta machine at its widest setting and roll the dough through it. If it sticks dust the dough with flour.

Click the machine down one setting and roll the dough through again.

Click the pasta machine back up to the widest setting, fold the dough in half and roll it through. Click back down one setting and roll it through again.

Repeat this folding and rolling process five or six times to thoroughly work the dough.

When your dough is silky and smooth from this repeated rolling process take it through the machine once at every setting starting with the widest and finishing with the narrowest. Your dough will probably be nice and thin but a little mis-shapen.

Fold your dough once more, this time taking care to get a nice neat rectangle then roll it once through each of the settings again (widest to narrowest). This time you should have nice, neat, rectangular sheets of pasta.

You can either cut this into sheets for lasagne, hand cut it into shapes, use the cutting attachment to produce ribbons of tagliatelle or fettucine or use a mould to make ravioli etc. Each of these requires a different thickness of pasta so feel free to experiment.

Whatever you choose, don’t let your pasta dry out too much before dropping it into a big pan of boiling, salted water. Fresh pasta takes very little cooking – 3 to 4 minutes at most. Add your sauce, serve and enjoy.

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