Hello everybody!! After a hectic few weeks, I have finally found the time to share with you how to make fresh egg pasta in the comfort of your home! All you need is about 20 minutes to get all the ingredients, mix them well and knead it into a dough. After that, you can just let the dough rest and attend to other errands! When dinner time is approaching, run them through the pasta machine and voila! Freshly cut fettuccine is ready to be cooked 😉
I first came to know of this recipe after attending Chef Jenna White’s introduction to pasta class and I totally fell in love with it because of the Al Dente texture of the pasta noodles. The egg to flour ratio was just right to ensure that sufficient protein was present to create a strong gluten network!
In addition, the recipe has been tailored to suit Singapore since we do not have Durum flour here, so I’m reallly glad to have another recipe to work with to produce beautiful results 🙂
So without further ado, let’s get cracking babes~
Recipe courtesy of Chef Jenna White
Want to try making pasta noodles at home but there is no double 00 flour? Try this great recipe using bread flour as a substitute!
2 hrTotal Time
- 250g Bread Flour
- 1 whole egg
- 75g egg yolks
- 15g Olive Oil
- Dash of water - Depending on the texture
- Semolina flour - for dusting
- Measure the bread flour and sieve it into a bowl.*
- Create a well in the flour.
- Pour the egg, egg yolk and olive oil in the well.**
- Mix the flour with the wet ingredients.
- Bring the mixture together by kneading with your hands until it is well combined and then knead the dough until it becomes elastic and shiny.***
- Flatten the dough to a disc shape and wrap in clingwrap.
- Allow it to rest for 30 minutes.
- Once dough is rested, dust the pasta maker with semolina flour to ensure that the dough does not stick.
- Put the dough through the machine as follows:****Roll the dough 5 times through the largest slot and dust it with semolina flour after each turn to prevent the dough from drying out.Turn the dial to the next catch and roll it through once. Continue step 9b for the remaining dials until you reach the desired thickness.I prefer to stop at the last second dial.
- Slot in the pasta cutter onto the pasta maker.
- Dust the pasta cutter with semolina flour and feed the pasta sheet through the cutter to produce pasta noodle.
- Twirl the noodles with your fingers to create a 'nest', set aside and dust it with semolina flour to prevent it from drying out.
*Bread flour can be used as a substituent because the protein content is similar to a combination of Tipo 00 flour + durum flour, thus creating a strong gluten network in your pasta. **The egg yolks are necessary to add richness from the fat and firmer texture from the protein. It also gives the pasta the bright yellow colour. Try to remove as much egg white as possible because they contain mainly water and protein. Hence, it could water down the dough. ***To test if the dough is elastic, stretch it and if it bounces back to its original position, the kneading process is completed. If dough is still crumbly,add 1 tsp of water and continue kneading. If dough is still dry,add 1 more tsp of water till desired dough texture is achieved. ****Running it past 5 times will help to knead the dough and after the resting stage. If the pasta dough becomes too long, cut it into half and dust one 1/2 with semolina flour while you work with the other half.
To cook the pasta, simply cook it for 1.5 to 2 minutes in a pot of boiling salted water. Should there be any extras, just pack the pasta nests in a container and store it in the freezer. They will last well for a couple of weeks 😉
This has been a really convenient hack for me because I can easily assemble an aglio olio in 15 minutes after getting home. All you need is to cook the noodles in salted boiling water for 2 minutes. Do not thaw the noodles because the moisture will change the texture.
Let me know how your pasta turned out if you are trying this recipe!! Or give me a tinkle if you have any questions 😉