Egg pasta is a type of pasta that's made with flour and eggs, creating a rich and flavorful dough. Here's a basic recipe and preparation steps:
Remember, making pasta from scratch can be a bit messy but incredibly rewarding! Adjustments might be necessary depending on the size of your eggs or the humidity of your kitchen, so don’t hesitate to make small changes to achieve the perfect dough consistency.
Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
Instructions:
- Make a well: On a clean surface or in a large mixing bowl, pour the flour and create a well in the center.
- Add eggs: Crack the eggs into the well.
- Combine the ingredients: Using a fork or your fingers, gradually mix the eggs into the flour. Continue mixing until a dough forms.
- Knead the dough: Once the dough starts to come together, knead it for about 8-10 minutes until it becomes smooth and elastic. You might need to sprinkle a bit of extra flour if the dough is too sticky or add a few drops of water if it's too dry.
- Rest the dough: Wrap the dough in plastic wrap or cover it with a clean towel and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
- Roll out the dough: After resting, use a rolling pin to roll the dough out on a floured surface until it's thin, about 1/16 to 1/8 inch thick.
- Cut the pasta: You can now cut the pasta into your desired shape—fettuccine, tagliatelle, spaghetti, or even use a pasta machine for consistency.
- Cook the pasta: Bring a pot of salted water to a boil. Add the fresh pasta and cook for 2-4 minutes or until al dente (tender but still firm to the bite). Cooking time can vary based on the thickness of the pasta.
- Serve: Once cooked, immediately drain the pasta and toss it with your favorite sauce, or simply drizzle some olive oil and sprinkle with grated cheese.
