Egg Pasta – a delicious recipe with eggs, water, olive oil, bread flour, semolina pasta flour, salt. Easy to follow and perfect for any occasion.
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Place all the ingredients in the bread pan according to the order in the manufacturers instructions.
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Program for the Dough or the Pasta Dough cycle; press Start.
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Set a kitchen timer for 7 minutes.
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When the timer rings, check the dough ball that has collected on the blade.
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It should be firm but pliable.
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If it is too dry, add a couple drops of water while the machine is kneading.
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If it is too moist, sprinkle in some all-purpose flour, a teaspoon at a time, Reset the timer for 3 more minutes.
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When the timer rings, press Stop to cancel the cycle.
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(These recipes are not suitable for use with the Delay Timer.)
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Remove the dough from the pan.
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Form into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
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(The dough can be refrigerated at this point for up to 3 days, but bring to room temperature before rolling out.)
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The dough is now ready to roll out and cut as desired.
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To roll the dough by hand: Dust your work surface with all-purpose flour.
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Divide the dough into 3 equal portions, keeping the reserved dough balls covered to prevent drying out.
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Place the ball of dough on the work surface and with the rolling pin, roll back and forth.
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Then begin to roll in one direction, away from you.
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Make a quarter turn and roll in the other direction until the, dough stretches into a rounded rectangle about 1/8 inch thick.
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Roll the dough around the rolling pin and unroll to stretch the dough further (this is how the old Italian grandmothers do it).
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Keep the dough as thin and as light as possible.
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Work quickly, as the dough dries out.
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To cut the dough by hand: Sprinkle the dough with flour and bring the 2 opposite ends of the dough together in the center.
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Repeat 2 more times, until you have a tight double jelly roll of pasta.
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Hold the roll with one hand and, with a sharp chefs knife in the other, slice into 1/8-, 1/4-, or 1/2-inch-wide thin, medium, or wide noodles.
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You can slip the dull edge of the knife under the center of the dough and lift the: noodles, they will unravel over the knife.
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Or lift the noodles with your fingers.
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To roll the dough with a pasta machine: Attach the pasta machine onto your counter and set the smooth rollers to the widest opening; Dust your work surface with all-purpose flour.
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Divide the dough into 4 to 6 equal portions, keeping the reserved dough balls covered to prevent drying out.
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Place the ball of dough on the work surface and press to flatten, to a width no wider than the opening of the machine.
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Run the dough through the machine.
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Dust with flour as necessary.
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Fold in thirds and run through the machine again.
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Run the dough through the machine 2 more times; but dont fold the dough again.
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Set the notch on the machine to the next smallest setting and run the dough through the rollers.
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Continue rolling and stretching the dough, using a smaller setting each time, until the smallest setting is reached.
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Most machines have 6 graduated settings.
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You can skip some settings.
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The dough strip/will be long and delicate.
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To cut the dough with a pasta machine: Adjust the cutting mechanism of the machine to the desired, width and run the dough through to cut.
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You can run the cut pasta directly out onto a baking sheet dusted with some semolina.
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To dry the pasta: Transfer the cut pasta to a drying rack, a floured towel, or, a floured baking sheet.
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As one layer is filled place a sheet of parchment over the pasta on the baking sheet, and continue to layer the pasta and sprinkle lightly with flour to keep from sticking.
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Cut into desired lengths with a sharp chefs knife.
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Let the pasta air dry at least 20 minutes before cooking or freezing.
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To cook the pasta right away: Bring 4 quarts of water to a boil over high heat for each pound of pasta.
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Add 1 tablespoon of cooking oil and l 1/2 tablespoons salt.
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Then immerse the pasta.
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Cook for 2 to 3 minutes, stirring a few times to separate the strands, then as the water comes to a low boil again, begin to taste test.
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Remove a strand from the pot; it should be slightly firm to the bite, not mushy.
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This happens fast!
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Pour the cooked pasta into a colander in the sink to drain.
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Dont rinse with cold water.
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Return it to the pan in which it was cooked and toss with some butter or oil, then serve as soon as possible with your sauce.
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Variations:
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Herb Egg Pasta
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Add 2 tablespoons minced flat-leaf parsley, 2 tablespoons minced fresh basil, and 2 tablespoons minced fresh marjoram to the flour in the bread pan.
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Use milk in place of the warm water.
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This pasta is excellent with cheese sauces such as fonduta, with ricotta and parsley; and with olive oil sauces.
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Black Pepper Egg Pasta
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Add 1 heaping tablespoon of finely ground black pepper to the flour in the bread pan.
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This pasta, is very good with vegetable tomato, and butter sauces.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 large eggs, lightly beaten at room temperature, 2 tablespoons warm water, 1 tablespoon olive oil, 2 cups unbleached all-purpose or bread flour, and more.
Yes, Egg Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.