Fresh Homemade Pasta

By Mathilde , blog Mathilde en Cuisine

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Rate this recipe 3.3/5 (315 Votes)

0 Picture

Chorizo and Mozzarella Ravioli

Lamb Fettuccine with fresh egg...

Ingredients

2 cups flour
2 eggs
1 tsp olive oil
salt
A little water if necessary

Details

Servings 3
Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

In a bowl or food processor bowl, add the flour and mix with the eggs, olive oil and salt. Add a little water if necessary to be able to form mixture into a ball of dough. Cover with plastic wrap and let stand at room temperature for 30 minutes.

Step 2

Divide dough into 4 equal balls. Flour balls and flatten slightly. Send 2 times through a pasta maker making each piece of dough flatten in the machine at the widest setting, number one for me. Folding the rolled dough in 2 and then putting it in the machine 2 times again.

Step 3

Next, change the setting from step 2 and return the dough to the machine 3 times without bending. If the rolled dough becomes too long, cut in 2 and continue. Proceed in this manner until the dough is thin enough (I changed the setting to a 7 notch but you can stop at setting 5 or 6 because the dough can get too thin and tear).

Step 4

Dry the crusts for 30 minutes on a broomstick placed between two chairs and covered with a clean cloth or on a clothesline. Place the dough in the pasta cutting machine. I chose to make linguini but you can also make saghettis, etc. ...

Step 5

• To cook, bring a large amount of salted water and cook the pasta a few minutes (about 3 to 5 minutes + or - depending on thickness). Serve hot with sauce of your choice.