There is something to be said for fresh homemade pasta - it is a lot of work... but it is so worth it. You don’t need to have a pasta machine unless you decide you will only be eating homemade pasta after your first try. A simple rolling pin and a knife will do just fine.
All you need to make the dough is a cup of flour and three eggs. Depending on the time of flour (and how it absorbs moisture) you may need an extra egg (yolk).
Tip #1: If the flour doesn’t come together after you mix the initial ingredients, add an extra yolk or a tablespoon of water.
Tip #2: If after an hour of refrigeration the dough doesn’t roll so well, place it into the freezer for a few minutes and try again.
1 whole egg
2 egg yolks
1 cup flour
Salt for taste
290 Calories per portion
Total Fat 5.2g
Saturated Fat 1.7g
Total Carbohydrate 48.4g
Dietary Fiber 1.7g
Total Sugars 0.4g
Vitamin D 18mcg
1Create a flour “well” on the table and add the egg white and the egg yolks in the center. Mix everything together. Depending on the type of flour and the size of the eggs you are using it may not come together completely. In this case add a tablespoon of water to the dough or an extra yolk. You should end up with a firm dough.
2Knead the dough for 10 minutes. At the end of the process it should feel a lot more elastic.
3Cling film it and place into the fridge for 1 hour.
4Take the dough out and split into 8 portions.
5Roll out each portion with a rolling pin or using a pasta machine (if you make homemade pasta often, it’s invaluable). Each sheet should be as thin as possible. Ideally it should appear almost translucent.
6Cut the sheets into thin strips (noodles) using a knife or a pasta cutter.
7Boil the noodles for 2 minutes in salted water. Strain the water and serve your pasta right away with a topping of your choosing. We recommend basil tomato sauce with some crumbled feta cheese on top.