- PREP TIME: 50 MIN
- SERVINGS: 5-6
Egg Pasta Dough
Whether it’s freshly made (a fun family weekend project), bought fresh, dry, superfood, whole grain, rice, chickpea, red lentil, sourdough or just the regular good stuff, pasta is a family favourite week-night dinner. I think my kids would be happy if I made pasta 5 nights a week, lol. We had so much fun making fresh pasta with Chef Rosangela of Capri Italian Bakery and Bistro in Port Moody that we wanted to share the recipe for fresh pasta with you. Enjoy!
By Karlene Karst
500 gr 00 flour
5 large eggs (290 g weight)
Various sized bowls
- Weigh the flour, place on your work surface in a mound, make a well in the centre by using a small bowl or cup.
- Add one or two eggs at a time to the well, and using a fork, slowly begin to incorporate a little bit of flour at a time using the same technique as scrambling eggs, until it becomes too thick to work with a fork.
- Switch to a bench scraper and start scooping up the flour and incorporating it in the rest of the dough with a cutting motion.
- Once you have a cohesive mass, start kneading with your hands for 8-10 minutes.
- Shape the dough into a ball. If dough feels too dry, wet your hands, and continue kneading. If it feels too wet, sprinkle some flour on your work surface.
- Once you are done kneading, cover the dough ball with a bowl and let it rest for at least 30 minutes. If storing overnight, refrigerate wrapped in cling wrap, and bring back to room temperature before using.
- While pasta is resting, line a couple of baking trays with parchment paper or kitchen towels and sprinkle with semolina.
- Once the dough has rested, cut it in 4 equal parts. Take one piece and place the other three under the same bowl that was covering the dough.
- Flatten the piece with a lightly floured rolling pin, lightly dust with flour, and pass it through the smooth rollers of your pasta machine, on the widest setting.
- Fold in three, lightly dust with flour, press with your rolling pin, and pass through the machine again feeding it from the unfolded side. Repeat this step three times.
- Keep lightly dusting the pasta with flour and feeding the sheets through the machine twice on each setting, until you reach the desired thickness. Sheet should be smooth and silky textured. You should be able to see the outline of your hand when you hold it under a pasta sheet, about 1/16th on an inch.
- If you are making lasagna: lay the sheets on the parchment lined baking trays and sprinkle with more semolina. You can overlap two sheets but place a sheet of parchment paper between each layer, and cover with a kitchen towel while you work on the other pasta.
- If you are making pappardelle, fettuccine, or spaghetti (Note* For spaghetti leave dough slightly thicker): shape each sheet as soon as it is ready as it will dry, and your pasta will brake.
- Once you have your long pasta, roll each portion around your hand like a nest, place on the parchment lined baking sheet and sprinkle with semolina.
- Pasta will keep in your refrigerator, covered for 3-4 days. If you are freezing the pasta, freeze it on the baking sheets, then place in plastic containers or freezer bags and when needed cook from frozen.
- Cook pasta in abundant salted, boiling water and depending on the type of pasta you made, it will take anywhere from 4-6 minutes.
- This pasta is delicious, served with Parmigiano Reggiano and butter, or one of our delicious Verily Kitchen sauces!