Homemade Egg Pasta
Homemade egg pasta
There is nothing like homemade egg pasta hand-rolled and shaped in 9 ways. I get excited every time I make pasta. It is fun to make and rewards you for a job well done when you eat. The Italians serve pasta every day. They know what it means to make this with love. Hands that form and roll the dough means “amore” in Italian. Once you taste the texture of this dough you will never go back to dried pasta again.
500 grams 00 Flour or all-purpose
5 each egg (large, room temperature)
1/2 teaspoon kosher salt (optional)
Weigh 500 grams of 00 flour and place it onto the work surface. Form a well in the center of the flour. Crack the eggs and add the eggs, salt, and olive oil to the well in the flour. Use a fork to whisk the eggs together. Slowly incorporate the flour into the eggs and blend until thick paste forms. Scrape off the fork. Use the Metal Bench Knife to scrape the flour into the paste and cut the mixture together until it starts to come together. Firmly press the mixture together to begin breaking down the dry bits and incorporating them into the dough. Use the dough to pick up any stray pieces on the board. Knead firmly to continue to incorporate all the dry bits into the dough until the dough becomes cohesive. Continue to knead for 8 to 10 minutes or until the dough is smooth and small blisters form on the surface. Wrap the dough in plastic wrap and let rest for 30 minutes before rolling or forming into the pasta shapes.