Basic Egg & Flour Pasta Dough Recipe

Updated: Jun 10, 2019

I was asked to share my recipe for the egg pasta we made today the our Pasta Party Lunch launch.


WARNING: Fresh pasta is addictive. Also, you will get flour everywhere!



Special Equipment:

1 Pasta Machine

1-2 broom handles (to hang the pasta)


Ingredients:

1 KG of '00' plain flour (this can be bought at Coles or Woolworths from the baking aisle)

9 fresh eggs

2 tablespoons of oil

1 teaspoon of salt


Makes approx enough pasta for 5 people




Method:

  1. Pour a glass of wine.

  2. On a kitchen surface, pile the flour into a mound. Make a well in the centre of the mound.

  3. In a small bowl, beat the eggs, salt, and olive oil together with a fork until blended.

  4. Pour the egg mixture slowly into the well and mix the egg and flour together with a fork until the egg has been absorbed by the flour.

  5. Knead the dough for about 5 mins (longer if you like). I then split the mix in half, roll each half into a ball and wrap in glad wrap. The dough is meant to be stiff, there is normally no need to add extra liquid.

  6. Take a sip of wine. This is an essential step.

  7. Rest the dough for 30-60 mins in the refrigerator, this allows the gluten to relax (kneading is hard work) and ensures the flour is completely absorbed. Use this time to tidy up, set up the pasta machine and set up the broom handles between two chairs.

  8. Put your feet up and enjoy a glass of wine.

  9. Take out a ball of dough, cut into quarters and knead each briefly to warm up.

  10. Set the machine to 7 (or whatever the widest setting on the knob is) and roll your piece of dough through a couple of times. Fold in half or lengthways if required.

  11. Change the knob to 5, roll it through and then to 3. You should have a smooth length of dough. You can cut this up and keep it as lasagne sheets or hang it over the broom handles temporarily.

  12. Roll the other pieces of dough through. Then mount the fettuccine/spaghetti cutter to the pasta machine.

  13. More wine required now!

  14. Take each sheet of pasta and roll it through either the fettuccine/spaghetti cutter, hang each batch back on the broom handles.

  15. Once all the pasta is made, you have 4 options:

Option 1: Cook it

Option 2: Store it in the fridge for use within 2 days

Option 3: Freeze it for later

Option 4: Air dry


Option 1: Put a saucepan on to boil, make sure there is plenty of room for the pasta to swim around once added. In the water add a pitch of salt and a slurp of oil. Bring to the boil, add the pasta and cook for around 3-4 minutes until al dente. Once cooked, strain and serve immediately with a delicious sauce, a few bottles of great wine from Piper Collective and a group of friends and family.


Option 2: Dust with flour and put into a snaplock bag. Place in the refrigerator until you want to cook, then follow option 1.


Option 3: Dust with flour and put into a snaplock bag. Place in the freezer for up to a month. When you are ready to cook, put a saucepan on to boil, make sure there is plenty of room for the pasta to swim around once added. In the water add a pitch of salt and a slurp of oil. Bring to the boil, add the FROZEN pasta and cook for around 4-5 minutes until al dente. Once cooked, strain and serve immediately.


Option 4: Spread the pasta in a single layer on a large baking sheet. Leave the pasta uncovered in a dry area for 12 to 24 hours, gently stirring and turning it a few times. Humidity and temperature will play a part in the total drying time. A fan can be a big help the process and you know the pasta is dry if if snaps when you twist it. Store it airtight at room temperature.


Interested in going to a Pasta Making Class in Darwin? Visit out website here.





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