Homemade Fresh Pasta
This homemade fresh egg pasta is light, springy, and delicate, perfect for slicing into noodles like fettuccine or using in stuffed pastas like ravioli and tortellini. By incorporating both whole eggs and extra yolks, the dough becomes rich and silky, and the hand-kneading method ensures the perfect texture. (Source: https://www.seriouseats.com/fresh-egg-pasta)
Ingredients
- 2 whole large eggs (110 g; about 4 ounces)
- 4 yolks from 4 large eggs (70 g; about 2 1/2 ounces)
- 255 g (9 ounces; about 2 cups) all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt, plus more for salting water
Steps
- Mixing and Kneading: Place flour on a clean work surface. Create a well in the center; add eggs, egg yolks, and salt. Using a fork, beat eggs and begin drawing in flour from the edges until a shaggy dough begins to form. Knead by hand until the dough is smooth and elastic, about 10 minutes.
- Resting: Wrap dough tightly in plastic wrap. Allow to rest at room temperature for at least 30 minutes.
- Rolling: Roll dough into desired thickness using a rolling pin or pasta machine, dusting with flour as needed. Cut into shapes (fettuccine, tagliatelle, lasagna sheets, etc.).
- Cooking: Cook fresh pasta in a large pot of boiling salted water for 1 to 2 minutes or until just tender (it cooks much faster than dried pasta).