Fresh egg pasta
3 cups of semolina flour or all purpose flour
8 egg yolk (extra large)
2 tbs olive oil
50 ml water (or more depending on the size of your eggs yolk)
-Form a well with the flour. Add egg yolk and oil to the well.
-Scramble the egg mixture with your hands and slowly add the flour until it forms a ball.
-If the ball does not form, add water.
-Knead the dough for about 5 minutes.
*Dough texture: a little firmer than pizza dough.
In a food processor:
-Add all ingredients and blend for 30 seconds using the steel blade.
-Add water if necessary.
-Wrap ball of dough in plastic wrap.
-Let rest for 15-20 minutes. (Not required)
*The ball of dough can be prepared the day before
-Cut a slice of dough 0.5 inch thick. Flatten with your hands.
-Place the pasta machine at the first (largest) hole.
-Pass the slice between the rollers.
-Fold the slice and pass again. Repeat this step 4 times (more if necessary) until the slice is smooth.
-Sprinkle the slice with semolina regularly.
-Place the machine at the 5th and 4th hole, repeat the previous steps one more time.
-Holes 3 and 2 will flatten the sheet a lot.
-Place the pasta in boiling salted water and cook for 20-30 seconds.
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