This post may contain affiliate links. If you make a purchase through an affiliate link, I will earn a commission at no extra cost to you. Mama needs some moula to keep this lil blog a truckin’ so thank you for your support. Xo.
Fresh homemade pasta is a bit of a labour of love, but so worth the time and effort. It will elevate your pasta dish to the next level, trust me. The texture is just amazing. You may have a hard time going back to boxed pasta.
A labour of love.
Yes it’s true. Pasta takes some time to whip up. And also some muscle and a rolling pin if you don’t have a pasta machine. But it’s so much fun! I find pasta making very meditative and enjoy spending an afternoon in the kitchen getting creative with the pasta shapes. Plus you’ll be rewarded with the tastiest pasta you’ve ever had. So it’s a win win.
Check out the recipe video below for a tutorial on how to make this tasty as heck fresh egg pasta.
Fresh Egg Pasta
Fresh homemade pasta is a bit of a labour of love, but so worth the time and effort. It will elevate your pasta dish to the next level, trust me.
Servings: 4
Calories: 227kcal
Ingredients
- 2 eggs
- 1 egg yolk
- 200 g 00 flour 1 ½ cups + 2 tbsp
Instructions
- Pour your flower into a mound on the counter, and make a well in the centre.
- Add two whole eggs and one egg yolk into the well.
- Using a fork, whisk the eggs together and then slowly start combining the flour into the eggs.
- Keep incorporating more flour until the dough is shaggy and wet in most areas.
- Using a bench scraper or your hands, knead the dough together until fully combined. Continue kneading until the dough is smooth, about 5 minutes.
- Let rest for about 1 hour.
- Shape as you please!*
Notes
*If you would like some inspiration for some easy pasta shapes without a machine, click here.
