Main Course
Fresh Pasta
Silky fresh egg pasta from nothing but flour and eggs — one egg to every 100g of flour, per person.
Makes 1 person · Prep 45 mins · Cook 3 mins · 2 ingredients · 7 steps
Ingredients
- 100g flour (00 or plain, plus extra for dusting)
- 1 egg
Method
- Make a well. Tip the flour onto a clean work surface or into a large bowl and make a deep well in the middle.
- Bring in the egg. Crack the egg into the well and beat it with a fork, gradually drawing in the flour from the sides until it forms a shaggy dough.
- Knead the dough. Knead for 8 to 10 minutes until smooth and springy. If it is sticky, add a little more flour; if it is dry and cracking, wet your hands and keep kneading.
- Rest the dough. Wrap the dough and leave it to rest at room temperature for 30 minutes.
- Roll it out. Roll the dough out on a lightly floured surface, with a pasta machine or a rolling pin, until thin enough to almost see your hand through it.
- Cut the pasta. Dust with flour, loosely fold or roll up, and cut into ribbons of whatever width you like. Shake them out and toss with a little more flour so they do not stick.
- Cook the pasta. Cook in a large pot of well-salted boiling water for 2 to 3 minutes, until tender.
Good to know
- Scale it by the ratio: one egg to every 100g of flour makes one portion.
- 00 flour gives the silkiest pasta, but plain flour works well too.
- Fresh pasta cooks far faster than dried — taste it after 2 minutes.
- Save a cup of the cooking water to loosen whatever sauce it is going into.