Homemade Egg Pasta

    Homemade Egg Pasta

    62saves
    33min


    686 people made this

    Traditional pasta made at home uses eggs as shown in this recipe, and you don’t need any fancy machines, you can simply roll out and cut to the size you desire.

    Ingredients
    Serves: 8 

    • 2 1/2 cups (315g) plain flour
    • 1 pinch salt
    • 2 eggs, whisked
    • 1/2 cup (125ml) milk
    • 1 tablespoon butter

    Directions
    Preparation:30min  ›  Cook:3min  ›  Ready in:33min 

    1. In a large bowl, stir together the flour and salt. Add the whisked egg, milk and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
    2. On a floured surface, roll out into a thin sheet, but not so it is transparent. Cut into desired lengths and shapes.
    3. Allow to air dry before cooking.
    4. To cook the pasta, bring a large saucepan of plenty salted water to a rapid boil. Add pasta, stir gently with a wooden spoon and then let it come back to the boil. The pasta is cooked when it rises to the surface, no more than 30-45 seconds.
    5. Drain in a colander and use as desired.

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    Reviews (5)

    by
    8

    Took shortcuts. Great tasting noodles. To save time though, I suggest rolling the noodles out into desired thickness, and then rolling the dough into a log. Then starting at the end, slice the noodles into desired width. Afterwards, just toss them around until they are all uncurled into noodles. Will save you time from just slicing them while lying flat. Also keeps them more uniform in shape. - 21 Jul 2008

    by
    5

    Took shortcuts. Excellent!! Decided to let my bread machine do the work. I put it on the pizza dough cycle which is a 50 minute dough cycle. When it was done I took it out, rolled it, cut it , dried it and we had it for supper!! Sooooo easy that way and so delicious!! Thanks! - 21 Jul 2008

    by
    1

    Took shortcuts. I used my Kitchenaid and dough hook, which was a lot easier. Rolled them out and used a pizza cutter to cut them. They were excellent! - 21 Jul 2008

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