Fresh Pasta Recipe
This recipe makes very tender fresh pasta that is best cooked or frozen immediately. The texture makes it perfect for lasagna, ravioli, tortellini, and other applications where pasta needs to cut easily.
Ingredients:
1 cup flour
1 egg
1/2 tsp salt
1-2 tbsp water
US and Metric printer-friendly recipe cards are at the bottom of this post.
Mix the flour, salt, and egg together.
When completely blended, add just enough water to bring all the flour together.
Work the dough with your hands until smooth, then wrap it in plastic. Leave it at room temperature for at least 30 minutes before rolling out.
Place your dough on a well floured smooth surface.
Roll it out with a rolling pin or pasta roller until very thin. This is a matter of taste or, if using a pasta roller, a matter of finding your favorite number setting.
Cut it into whatever shapes you would like. Cooking takes about 2-3 minutes in boiling water. When you place the pasta in the boiling water it will probably sink, and once it has floated to the top it’s ready. Fresh pasta cooks very quickly.
If you want to save extra you should either cook and refrigerate it, or freeze it uncooked. Egg pasta is very fragile when dried so it’s not the best choice for drying.
Ingredients
- 1 cup flour
- 1 egg
- 1/2 tsp salt
- 1-2 tbsp water
Instructions
- Mix the flour, salt, and egg together.
- When completely blended, add just enough water to bring all the flour together.
- Work the dough with your hands until smooth, then wrap it in plastic. Leave it at room temperature for at least 30 minutes before rolling out.
- Place your dough on a well floured smooth surface.
- Roll it out with a rolling pin or pasta roller until very thin. This is a matter of taste or, if using a pasta roller, a matter of finding your favorite number setting.
- Cut it into whatever shapes you would like. Cooking takes about 2-3 minutes in boiling water. When you place the pasta in the boiling water it will probably sink, and once it has floated to the top it’s ready. Fresh pasta cooks very quickly.
- If you want to save extra you should either cook and refrigerate it, or freeze it uncooked. Egg pasta is very fragile when dried so it’s not the best choice for drying.
Ingredients
- 250 mL flour
- 1 egg
- 2 mL salt
- 15-30 mL water
Instructions
- Mix the flour, salt, and egg together.
- When completely blended, add just enough water to bring all the flour together.
- Work the dough with your hands until smooth, then wrap it in plastic. Leave it at room temperature for at least 30 minutes before rolling out.
- Place your dough on a well floured smooth surface.
- Roll it out with a rolling pin or pasta roller until very thin. This is a matter of taste or, if using a pasta roller, a matter of finding your favorite number setting.
- Cut it into whatever shapes you would like. Cooking takes about 2-3 minutes in boiling water. When you place the pasta in the boiling water it will probably sink, and once it has floated to the top it’s ready. Fresh pasta cooks very quickly.
- If you want to save extra you should either cook and refrigerate it, or freeze it uncooked. Egg pasta is very fragile when dried so it’s not the best choice for drying.
