Basic Egg Pasta
Published by Robert Rose
NotesMake sure to use large eggs in all pasta recipes.
Makes1 lb (500 g)
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish, starch
Dietary Considerationhalal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturechewy, light, savory
Type of Dishfresh pasta, pasta
- 2¾ cups (675 ml) unbleached all-purpose flour (approx.)
- 1 tsp (5 ml) salt
- 4 eggs
- Flat beater
- Dough hook
Place flour and salt in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to stir and mix briefly. Add eggs and mix until dough forms large clumps. Using your hands, form dough into a ball. If dough is shaggy and dry, and won’t form a ball, add 1 tsp (5 ml) water and mix until incorporated. If it’s too sticky, add 1 tbsp (15 ml) flour and mix until incorporated. If necessary, keep adding water or flour in small increments and mix until dough comes together.
Remove the flat beater and attach the dough hook to the mixer. Set to speed 2 and knead for 2 minutes, until dough comes together in a firm ball. Remove dough and wrap in plastic wrap. Let rest for 20 minutes before rolling out.
2008 Meredith Deeds and Carla Snyder