Egg pasta
2 servings
60 minutes
Egg pasta is one of the oldest and most traditional dishes of Italian cuisine. Hand-made, it conveys the warmth of home traditions and the art of chefs. It is based on just four simple ingredients: flour, eggs, salt, and a drop of olive oil. The dough becomes elastic and pliable, rolled out into the thinnest layers and cut into favorite shapes—from classic fettuccine to playful bows. The taste of this pasta is rich and delicate at the same time, while its texture allows it to perfectly hold sauces, whether creamy Alfredo or aromatic Bolognese. Thanks to natural components and hand-kneading, egg pasta gives a feeling of home comfort and becomes a true decoration for the table. It can be served with olive oil and Parmesan or enriched with complex sauces to create new gastronomic masterpieces.
1
Sift the flour, pile it on the table, sprinkle with salt, and make a well in the center.
- Wheat flour: 190 g
- Sea salt: pinch
2
Beat the eggs and add olive oil. Now pour two-thirds of this mixture into the well in the flour and start kneading the dough using a fork. Whether to add the remaining third of the eggs is up to you (if the eggs are small, it might be worth adding), keeping in mind that the dough should be firm. Knead for at least five minutes, then shape into a ball, tightly wrap in plastic wrap and refrigerate for at least half an hour before continuing.
- Chicken egg: 2 pieces
- Olive oil: 1 teaspoon
3
Now the dough needs to be rolled out and cut. This is the most interesting part, as you can do anything here — from simple linguine to bows, if you have time or need stress-relief activities. I didn't have time for bows, so I made something between fettuccine and linguine. For this, I rolled the dough to a thickness of just under a millimeter and then cut it with a pizza cutter (very convenient and quick if you don't mind that the pasta won't be perfectly uniform like store-bought, but rather homemade — a bit irregular, but still yours).