Egg pasta is one of the simplest types of pasta to make. The yolks in the eggs lend a rich taste and golden yellow color to the final product. We like to use whole eggs for this recipe so that there are no extra egg whites floating around.
The traditional method of making pasta calls for mixing by hand, but you can also use a food processor if you’d like. Same with rolling – it can either be done by hand (with a rolling pin) or with a pasta machine, if you’ve got one. If you plan on hand-rolling this pasta, we suggest adding 1–2 tablespoons of water to make it a bit easier. However, it is best to have the pasta on the drier side to prevent it from sticking together.
After cooking this tasty egg pasta (which only takes between 1 and 4 minutes!), top with your favorite sauce (or something as simple as EVOO, sea salt and lemon zest), protein and/or veggie and you’ve got yourself an amazing meal!
Formula
Number of Units: 3–4 servings / Total Weight: 435 grams
| TABLE | Baker’s % | Weight |
|---|---|---|
| Organic “Type 00” Pizza Flour | 100 | 280 g |
| Eggs, large | 54 | 150 g |
| Salt | 1.8 | 5 g |
| Total | 155.8 | 435 g |
| TECHNICAL | |||
|---|---|---|---|
| Mixing Type | Hand, Food Processor | ||
| Resting Time | 1 hr (up to 12 hrs in fridge) | ||
| Drying | 30 min | ||
| Cooking | 1–4 min in salted boiling water | ||
Timing
Active Time: 30 min/ Inactive time: 1.5 hrs / Cook Time: 1–4 min
Process
Mix your pasta!
If mixing by hand, place the flour into a bowl or on a table and create a well for the eggs and salt. Start mixing from the center, by breaking the eggs first and then incorporating some of the flour from the edge into the mixture. Mix until all the flour has been picked up, the dough doesn’t look dry and is somewhat smooth.
If using a food processor, place all the ingredients into the bowl and pulse the mixture until the dough starts to form a ball that rolls around in the processor.
Note: If the dough is too dry (and won’t come together), you can add 1–2 teaspoons of water. If the dough is too soft or wet, you can add 1–2 tablespoons of flour. If a pasta machine is being used, try to make the dough on the drier side, to make cutting easier.
Turn the flour onto a dry counter and knead the dough until you have a smooth ball.
Flatten the ball of dough and wrap it in plastic. Alternatively, you can place the dough into a large zip-seal bag. Let the dough rest at room temp for 1hr or place in the fridge for up to 12 hrs.
Roll & cut your pasta!
Egg noodles are best when rolled out into sheets. You can do this with a rolling pin, some elbow grease, and a bit of patience. Or with a pasta machine if you’ve got one ;-).
If rolling by hand, divide the dough in half and work with one portion at a time. Keep the dough lightly floured as it is rolled to prevent it from sticking to the table. Roll out the dough to the desired thickness.
If using a pasta machine, start by dividing the dough into 4 pieces and work with a quarter of the dough at a time, keeping the rest covered, to prevent it from drying. With a rolling pin, flatten a piece of dough on a lightly floured surface so that it is able to pass into your pasta machine on the thickest setting. Following the directions of your machine, lessen the thickness and pass it through twice. Repeat until the dough is about 9–12” long. Fold this sheet into thirds, lightly flour the sheet, turn it 90 degrees and repeat the same process, starting on the thickest setting and scaling down after every two passes until the dough is about 9-12” long. Repeat this process a final/third time. But, this time, scale down after a single pass until it is the desired thickness.
Cut the dough into the desired style of pasta, lightly flour to prevent sticking, and allow to dry for 30 min on a drying rack or floured towel before cooking.
Repeat with the remaining portions of dough.
Cook your pasta!
In a large pot, boil water with a generous amount of salt. When ready to cook, place the pasta into the boiling water. Give it a few stirs to prevent the pasta from sticking to the bottom of the pot. When the pasta begins to float, take a piece and taste it to make sure it has the desired texture. This can take anywhere from 1 – 4 min. Once ready, remove from boiling water and prepare as planned.
Buon appetito!
FROM THE MILL
