Fresh homemade egg pasta recipe

Rolling out this easy homemade egg pasta recipe

I've wanted to make my own fresh homemade egg pasta since I was a kid, and I finally got around to making it recently. I thought it would take a while to perfect my own recipe, but I managed to get lucky with this one first time. I also expected the dough to be a lot more difficult to work, but it turned out to be easy in the end, so hopefully, you’ll find it just as easy to make too.

Egg pasta ingredients:

• 250g type 'O' pasta flour
• 3 eggs
• 1 tbls extra virgin olive oil
• A good pinch of ground rock salt
• A good pinch of finely ground black pepper
• 1/2 tsp turmeric

Egg pasta recipe:

1.Measure out the pasta flour and heap it in a clean and dry bowl with a well in the middle.

2.Sprinkle the salt, pepper and turmeric evenly over the flour.

3.Crack the eggs into the well in the pasta flour and pour in the olive oil.

4.Begin to work the mixture with a spoon, before getting your hands into the mixture to start to kneed the dough. Continue kneading and folding the dough for a good few minutes, until it forms a consistent ball, adding a little flour where necessary. Cover with a clean tea cloth and leave for 15 minutes or so.

5.If you're using a pasta roller, make sure that you flour the rollers well, and similarly, if you're using a rolling pin, make sure that it is rubbed with flour.

6.Cut the pasta dough into 5 even chunks to start to roll.

7.To roll with a pasta roller, take each of the chunks of dough and dust with flour on both sides before each pass through the roller. The number of time you will need to pass it through the roller will depend on the type of pasta you are making at the end. Ravioli needs to be thin enough to accommodate doubling up around the edges, while lasagne pasta sheets can take being a little bit thicker.

8.To roll with a rolling pin, use a well floured flat surface and begin rolling with a good dusting of flour on the dough. If there is any sign of sticking, give the dough another light dusting of flour and roll the dough out into the shape that you need.

9.I like to hang my pasta sheets for a while before cooking, to give them a chance to firm up, without losing their size and thickness. You can cut the pasta how you want, but honestly, this fresh homemade egg pasta recipe creates the best pasta I've ever tasted.

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