Homemade fresh pasta recipe

This is fresh egg pasta made of 3 simple ingredient(flour, egg, salt). I learned when I was traveling Italy.

Prep Time15

Cook Time10

Rest time30

Total Time55

Course: cooking basic

Cuisine: Italian

Servings: 4 people

Calories: 427kcal

Place the flour in a mixing bowl, formed a hallow in the center.
Place the eggs in the center of the flour, add salt.
Start mix the eggs with a fork or a spoon, taking the flour from the edges.
Then work with the hands the dough, mix all the flour until the dough reaches a firm consistency.

If the dough does not fully collect the flour or slightly harder then add ½ ~1 tablespoons of warm water and continue to knead until smooth and compact.

Cove the dough with plastic wrap or a wet tea towel, let rest for about 30 minutes to 1 hour in a cool place.
After resting, the dough will be more soft and elastic.

Flour the work surface and a rolling pin.
Before you roll out your dough flattened by lightly pressing with your fingers,
Start roll out the dough with rolling pin until you obtain the desired thickness.

When you've got the right thickness, you can get the desired pasta shapes.
For noodle like 'Fettuccine', flour the dough and roll it up on itself.

To get lasagna, cut into rectangles of 20 X 14 cm, or the size that best fits the pan you will use for the lasagna.

Cut the dough into workable portions.
Set 1 portion aside to work with, and return the rest to the plastic wrap or tea towel.
Shape the dough into rectangle 5 X 10 cm.
Lightly dust with flour each side for not to stick to the roller,.
Run the dough through the widest setting of the roller, rotating the dial each time to make the pasta sheet thinner and thinner until you desired thickness.
Run the pasta sheets through your desired pasta cutter attachment.
Ensure each of the noodles are well covered in flour so they don't stick. You can't go overboard here because it will all come off when you cook the pasta.

Bring a large pot of generously-salted water to a boil.
Add pasta and then immediately stir it so that the noodles don't stick together.
Cook until al dente, 3~5 minutes depends on your pasta shape and thickness.

I recommend using fresh egg pasta right away, but if you want you can keep it in the fridge for a few days.