If you have a surplus of eggs, this is a great recipe to use up some eggs and to make something filling, and hearty. Pasta is such a multipurpose pantry staple to have and to be able to make to have on hand. This pasta can be rolled into many shapes, including tortellini, linguini, or simple spirals with almost no special tools.
Makes: 2-4 servings
Prep time: 20 minutes
Total time: 1 hour
Ingredients:
200 g flour
2 eggs
1 tsp salt
1 tsp olive oil
Instructions:
Weight out the flour (100g per egg) in a bowl or create a well on the counter. Into the well, measure out the salt, and whisk to combine a little.
In the well, add eggs, and oil. Beat eggs and slowly incorporate some flour from the sides of the well until a rough dough forms. Begin kneading until everything comes together.
If you are using all purpose flour, best to knead just enough to bring the dough together. If you are using pasta or type 00 flour, knead for 10 minutes to get a smooth dough.
Let the dough rest at least 30 minutes, longer if possible.
Roll dough out on a flour surface. If you have a pasta roller, roll at least twice on each setting starting with the widest setting and stepping down slowly.
Cut into size needed to create desired shape. Circles or squares for tortellini or ravioli, small long ribbons for linguini, or small pillows that can be rolled out into a spiral.
Allow pasta to sit and dry at least 10-20 minutes before cooking. Shake off excess flour.
Tips and Notes:
Thinner is better for filled pasta, and a drier filling is best.
Flour well before rolling and cutting into strips to ensure separations.
Fresh pasta cooks up fast to keep an eye on it.
Simple chicken noodle soup includes chicken stock, vegetables of choice, tomato juice or sauce, and pasta. Season with salt and pepper. Or use chicken soup base for a quick soup.
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