Homemade Egg Pasta

spag.

Serves 2
Prep Time 20 mins plus 30 mins for pasta to rest
Cooking Time 2 ½ mins
Ingredients

Method Making the dough.

Place the eggs and flour into a food processor, (see Cook’s tips 2) blitz until the mixture resembles breadcrumbs.
Tip the crumbs onto a floured work surface, and mix together with your hands until you have one big lump of dough.
Take the dough, place on a floured work surface and knead until the dough feels smooth and silky
Wrap the dough in Clingfilm or an air tight container and leave in the fridge for 30 minutes
Take the dough and place on a floured work surface

Method 1 Not using a pasta machine

Divide the dough into 2 equal portions (see Cook’s tips 3)
Roll the dough then fold in half and roll again, do this several times
If your making a stuffed pasta, then role the pasta very thin, about ½ mm, so that you can just see through it. For sheet pasta, tagliatelle, spaghetti, roll out to about 1mm thick (see cooks tips 4)
To cut the pasta, lay the pasta sheet on a floured work surface and lightly flour the top of the pasta
Starting at the bottom, fold up 2”/50mm, keep folding until the whole sheet is folded and you have a long flat roll
Cut across the roll 1 ½mm slices, so you have long spaghetti pieces
Bring to the boil 2 litres water add 1 tbsp extra virgin olive oil
Add the pasta, salt to taste and simmer for 2 ½ mins
Drain and serve

Method 2 Using a pasta machine

Divide the dough into 4 equal portions
Make sure you have plenty of clear space
Set the rollers to the widest position
Feed one portion of the pasta through the rollers (see Cook’s tips 4)
Fold the pasta in half lengthways and pass through the rollers again.
Adjust the roller settings to mid way and pass the pasta through yet again.
Fold the pasta in half, set the rollers to there widest setting and pass the pasta through again
Do this another three times
Set the rollers to the thickness you want and pass the pasta through
Pass the pasta through the cutting rollers
Repeat the process for the remaining 3 portions of dough
Bring to the boil 2 litres water add 1 tbsp extra virgin olive oil
Add the pasta, salt to taste and simmer for 2 ½ mins
Drain and serve

Cook's tips

1. I used McDougall’s Supreme Sauce & Pastry Premium “00” Plain flour
2. You can mix the ingredients by hand, if you have time and strong forearms
3. For ease and limited space, I divided the dough into 4 sections
4. If the pasta starts to stick, dust with a little flour
5. The pasta dries out very quickly, cover with a damp cloth in between operations

Equipment

Shopping List

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