Homemade Fresh Egg Pasta

Name: Homemade Fresh Egg Pasta
Yield: 4 servings
Cuisine: American
Ingredients: 350 grams Bread (strong) flour; 1/2 tsp Salt; 15 grams Olive oil; 3 Eggs

cookpad.japan @cookpad_jp

Fresh homemade pasta is so good!!! I love it so much, that I've been making it myself using this recipe since I was in high school, for nearly 20 years.

It's a very stiff dough, but keep working it without adding any liquid. You need some strength to knead it, so you can put it in a plastic bag and step on it. If you are rolling the dough out by hand, if you do it slowly while letting it relax, it should go well. The pasta will break if it dries too much, so take it in before that happens. Recipe by Korinontamaru

Fresh homemade pasta is so good!!! I love it so much, that I've been making it myself using this recipe since I was in high school, for nearly 20 years.

cookpad.japan @cookpad_jp

Fresh homemade pasta is so good!!! I love it so much, that I've been making it myself using this recipe since I was in high school, for nearly 20 years.

Saved

Ingredients

4 servings

350 gramsBread (strong) flour
1/2 tspSalt
15 gramsOlive oil
3Eggs

Saved

Steps

1

Measure out the bread flour and salt, put into a large bowl, and make a well in the middle.
2

Put the olive oil and eggs in the well.
3

Break down the flour well little by little as you mix.
4

The dough will just about come together with the liquid in this. Keep kneading it, putting all your weight into it. It will come together little by little.
5

When the dough is nice and smooth, cover it with a moist but tightly wrung out kitchen towel, wrap in plastic and leave it to rest for an hour or so.
6

I use a pasta machine, but you can use a rolling pin and cutting board instead.
7

Take the dough out onto a cutting board, roll it out slightly and cut in half.
8

If you are using a pasta machine, set the dial to the thickest setting and roll the dough out. It will probably tear the first time.
9

Fold into thirds and keep rolling the dough through, and it will become smooth.
10

The dough will become thinner and thinner as you roll it out. In the end it should be about 2 mm thick and about 30 cm long. Make 8 pieces like this.
11

Cut the dough using the cutting rollers. Since the dough has little moisture, the noodles shouldn't stick to each other.
12

Dry the pasta out for a bit. You can even use a laundry rack.
13

In about 15 minutes the surface of the pasta will dry out (I have a low humidity environment because of my stove). Divide into 4 portions, place on a flat sieve and leave to dry for another 10 minutes.
14

Store in a plastic bag. You can freeze it like this. There is salt in the dough, so you don't need to add any to the cooking water. They should be cooked for around 5 minutes.