Homemade fresh pasta seems more intimidating than it actually is. All you do is mix flour, eggs, olive oil and salt in a bowl with a fork, then bring it together and knead it for 5 to 10 minutes. Allow the dough to rest for 30 minutes to an hour.
I like to add some saffron water too, to make an even more yellow looking pasta.
You don’t even need a pasta machine with this recipe as it’s soft enough to roll with a rolling pin and cut into fresh pappardelle.
So whether rolling with a machine like in the video below, or a rolling pin. Roll into tagliatelle and cook in simmering salted water for 3-4 minutes until al dente.
Make a nice creamy and butter parmesan sauce and toss your silky al dente sheets of pasta into the sauce and serve with more grated parmesan.Print
300 grams of plain flour or type 00 flour.
2 large eggs
5 large egg yolks
1 tbsp olive oil
1 tbsp saffron water
- Boil up the kettle for some hot water and measure 1 tablespoon of hot water into a small bowl, rub a pinch of saffron into the hot water.
- Sieve your flour and salt into a big bowl.
- Crack your eggs into another bowl.
- Make a well with your flour and pour in the eggs, saffron water and olive oil.
- With a folk, mix your eggs and combine slowly the flour.
- Bind well, pour out onto a floured surface and knead for 5 to 10 minutes.
- Test the dough by press your finger into the dough, if it springs back, it is good to rest.
- Flour the dough slightly and wrap in clingfilm, let rest for 30 minutes to an hour.
- Cut out a ¼ of the dough and roll out with a pasta machine or rolling pin into tagliatelle or pappardelle.
- In simmering salted water, cook your pasta for 2 to 3 minutes until al dente.
- Serve with your choice of sauce.
Always use large eggs for this pasta recipe. (If the dough is too dry, mix another egg into the mix, or too wet, add a little more flour.)
Saffron water is optional.
Keywords: Homemade fresh pasta
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