Fresh Egg Pasta

5 from 1 vote

Fresh egg pasta is easier to handle than water only pasta and has a rich flavor. It must be used immediately or stored in an airtight container in the refrigerator for about 4 days. It can even be frozen for up to a month. This fresh pasta cooks in a fraction of the time necessary for dried pastas.

Prep Time15

Cook Time5

Total Time20

Course: Main Course

Cuisine: American

Keyword: pasta

Servings: servings

Calories: 179kcal

Author: Chef Sara Furcini

Equipment

Ingredients

2 cups all-purpose flour
3 large eggs
a little water if necessary

Instructions

By Hand Method:

Sift flour onto a clean counter and gather into a mound. With your fingers in the center of the mound, make a hollow nest. Crack the eggs into the hollow. With a fork, start to mix in the flour from the edge.
Gradually incorporate the flour (it's ok if it's not all of it) to form a viscous paste. Put fork to the side and use both hands to heap the flour from the outside edges into the paste in the middle. Work pasta paste to form a dough. If dry flour remains, you can sprinkle with a bit of water.
Work in water with both thumbs, then press dough into a ball and work in remaining flour. Knead by pressing the dough with the heels of your hands, then form into a ball again. Repeat this kneading action until the dough has a firm but slightly elastic consistency and no longer changes shape when you remove your hands. Cover with plastic wrap and allow to rest a minimum of 15-minutes or up to 2-hours to relax.

Food Processor Method:

Pulse the flour in a food processor fitted with a metal blade to aerate. Add the eggs and process until dough forms a rough ball, about 30 seconds. If the dough resembles small pebbles, add water, 1/2 teaspoon at a time; if the dough sticks to the sides of the bowl, add flour, 1 tablespoon at a time, and process until the dough forms a rough ball.
Turn the dough onto a work surface; knead until the dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at least 15 minutes or up to 2 hours to relax.

Cooking Pasta:

When cooking fresh pasta, the more water the better (pasta cooks more evenly). It's important to allow your water to come to a rolling boil and "salt like the sea." Here are some guidelines:
1/4 pound pasta -- use 2 quarts boiling water (1 tablespoon sea salt per 2 quarts of water)
1/2 pound pasta -- use 2 1/2 quarts boiling water
1 pound pasta -- 5 to 6 quarts boiling water

Serving Fresh Pasta

Remove cooked pasta when it is pleasantly firm or al dente ("to the tooth" or "to the bite"). This may only take 2-minutes. Use tongs to lift the noodles and plate immediately tossing with warm sauce right away for the best texture and flavor. Serve immediately.

Nutrition