Fresh Egg Pasta

Fresh egg pasta is simple to make but I was surprised that some of my friends didn’t have the recipe. I propose here a recipe which differs very slightly from the 100g of flour for one egg recipe. It is a little richer in yolks, a little less elastic and dries more quickly. I prefer pasta that dries so that I can cook it al dente!

Recipe for Fresh Egg Pasta.

For 4 people:

-300g of flour

1 extra-fresh egg (from a free-range chicken please!)

-4 egg yolks

-30ml of olive oil

-water

Start by putting the flour in a bowl, or the bowl of the mixer if you have one. Make a well in the middle and add the egg, yolks and olive oil.

Start kneading either by hand or by machine. I start with the machine and finish by hand because I find that the warmth of the hand plays a big role. Knead and add just enough water. It should be added in small amounts so as not to soggy the dough if too much is added at once. If there is not enough, you will see it by the presence of dry flour, if there is too much, you can add a little flour to rectify. The flour will tell us by itself if it is thirsty or not! So it all depends on her and her type (45, 55, 65).

I continue kneading by hand. Roll the dough into a ball.

Fold in three.

Crush the dough with the palm of your hand. Turn the dough 90° and roll it again into a ball and so on. Proceed in this manner for at least ten minutes.

The dough will eventually soften and have a very soft texture. At this moment the dough is ready! Bring it back in a ball.

Flour the ball.

And wrap it in stretch film. Place this dough ball in the refrigerator for at least one hour. The dough will relax and be easier to roll.

It is possible to make dough without a sheeter, but the result will take longer to obtain. So I much prefer the use of this one. Flour the work surface.

Cut the dough into 4 pieces.

Then crush each part of the palm of the hand.

Then proceed with the lamination, always starting with the first notch. If you want to obtain nice strips of pasta (for lasagna), you have to laminate once, fold the strip obtained in three, pass it through the laminator again, fold it in three and this time turn it 90°. This will make the strip more even and straight along its entire length (as shown in the photo). Otherwise it doesn’t matter, because the pasta will be cut into tagliatelle or linguine.

Pass each strip of dough over each notch two or three times. At the second notch, cut the strips in half because otherwise the strips become too long. Unless of course it’s a choice!

Roll to the desired notch. Let the pasta dry on a pasta dryer or on the backs of chairs or on a broom handle! Depending on the humidity of the room, dry for 15 minutes to an hour and a half! We don’t want them to be completely dry! Otherwise we can’t cut them into tagliatelle or anything else! Unless you want lasagna again!

Then pass to the pasta cutter. In the shops, we don’t have much choice (except in Italy!) between Linguine and Tagliatelle! Except on the Kenwood robots which have a utensil with a wide range of choices to make a multitude of dough! But of course it’s expensive!

Then let the resulting pasta dry again on the pasta dryer or the edge of the chair. This time it’s to everyone’s taste. I prefer to let it dry well. The longer the pasta is left to dry, the longer it will take to cook. I can’t give any cooking instructions. It all depends on the internal humidity of the pasta, the thickness of the pasta and the desired cooking! This ranges from a few seconds to over ten minutes!!! The best thing is to taste the pasta while it is cooking. Cook in a large quantity of salted water (but without oil!!) and adapt with the chosen recipes!