I keep seeing the contestants on MasterChef throw together pasta from basically nothing and after my success with making bread from scratch I thought I’d try my hand at making fresh egg pasta. Turns out it’s not so bad!
This basic recipe from Jamie Oliver calls for a pasta machine, but I don’t have room for any more equipment into my tiny condo kitchen so I just rolled it out thinly and sliced it with a knife.
I find it amazing that one of my favourite foods is made from only two ingredients, and while rolling it out thinly was pretty hard this whole process was surprisingly quick and easy. The bonus here is that the ingredients are incredibly low cost, and the lack of preservatives means that unlike processed pasta your body breaks down the pasta easily. Slightly gross picture proof here.
- 1 cup flour (Tipo "00" is best for pasta, but I used regular all purpose white)
- 1 egg
- 1 egg yolk
- Pour out your flour and form a well at the centre.
- Add eggs to the centre of your flour well.
- Use your fingertips to combine the flour and egg until it comes together.
- You can't over knead this dough so just go for it - kneading until it becomes a dense ball.
- Wrap your ball in cling wrap and throw it in the fridge for 30 minutes (if you don't have time you can skip this step, but your pasta won't be quite as good).
- When you're ready to work with the dough begin by rolling it out as thinly as you can.
- Once it's thin use a knife to cut your dough into thin strips.
- Now your pasta is ready to keep in the fridge for a few days