Easy homemade egg pasta with white wheat flour
This easy homemade egg pasta recipe combines all-purpose white wheat flour, eggs, and salt for a rich, versatile dough. Perfectly suited for a variety of sauces, it requires simple techniques for kneading and rolling.
Cook time 7 min
Prep time 45 min
Ingredients:
2 cups all-purpose white wheat flour4 eggs
4 yolks
1 tsp salt
Making homemade egg pasta with white wheat flour at home can be a truly delightful experience. This recipe uses simple, classic ingredients to create a rich, flavorful pasta that pairs beautifully with a variety of sauces. It may take some practice to master the kneading and rolling techniques, but the result is well worth the effort.
Instructions:
- On a clean and dry surface or in a large mixing bowl, mound the flour into a volcano shape with a well in the center.
- Sprinkle the salt evenly over the flour.
- In a separate bowl, lightly beat the 4 whole eggs and 4 egg yolks together.
- Pour the beaten eggs into the well in the center of the flour mound.
- Using a fork or your fingers, gradually mix the eggs with the surrounding flour, pulling the flour from the edges into the center.
- Continue incorporating the flour until a rough dough starts to form.
- Once the mixture becomes shaggy, use your hands to knead the dough.
- Knead the dough on the floured surface for about 10-15 minutes, until it becomes smooth, elastic, and slightly tacky.
- Shape the dough into a ball and wrap it tightly with plastic wrap.
- Let the dough rest at room temperature for at least 30 minutes to 1 hour. This allows the gluten to relax and makes rolling out the dough easier.
- After resting, divide the dough into smaller portions, usually 3-4 pieces.
- Flatten one piece into a disc, and keep the other pieces wrapped to prevent drying out.
- Lightly flour your work surface and rolling pin or use a pasta machine.
- Roll out the dough to your desired thickness, generally 1-2 mm thick for most pasta types.
- Depending on the pasta shape you prefer, cut the rolled-out dough using a knife, pizza cutter, or pasta machine attachments.
- For fettuccine or tagliatelle, fold the sheet of dough and cut into ¼-inch wide ribbons.
- For lasagna or pappardelle, cut into wider strips.
- Bring a large pot of salted water to a boil.
- Add the freshly cut pasta and cook for 2-4 minutes, depending on thickness. Fresh pasta cooks much faster than dried pasta.
- Drain the pasta and toss it with your favorite sauce or ingredients. Serve immediately for the best taste and texture.
With a bit of practice and patience, you can master the art of making fresh egg pasta with white wheat flour. Whether you serve it with a rich bolognese sauce, a light olive oil and garlic dressing, or simply some freshly grated Parmesan cheese, this homemade pasta is sure to impress your family and friends. Enjoy the process and the delicious results!
Easy homemade egg pasta with white wheat flour FAQ:
Fresh egg pasta typically cooks in 2-4 minutes. The cooking time can vary slightly depending on the thickness of the pasta, so it's best to check for doneness by tasting a piece.
To store leftover fresh pasta, sprinkle it with a little flour to prevent sticking, then place it in an airtight container and refrigerate for up to 2 days. For longer storage, you can freeze it for up to 1 month.
Yes, you can substitute all-purpose white wheat flour with other flours like semolina or 00 flour for different textures and flavors. However, the pasta's characteristics may change slightly, so adjust your water and egg ratios if needed.
A large pot is ideal for cooking fresh pasta. Use at least a 4-quart pot filled with salted water to ensure the pasta has enough space to cook evenly without clumping.
The pasta dough is ready when it feels smooth and elastic, and slightly tacky to the touch. Knead for about 10-15 minutes, and perform the 'windowpane test' by stretching a small piece; if it holds together without tearing, it's done.
Tips:
- Make sure to use high-quality, fresh eggs for the best flavor and texture.
- If you don't have a pasta machine, you can roll the dough out by hand using a rolling pin. Just be sure to get it as thin as possible.
- Allow the dough to rest after kneading to make it easier to roll out.
- Dust your work surface and rolling pin or pasta machine with flour to prevent sticking.
- If the dough feels too dry or is cracking, you can add a small amount of water, one teaspoon at a time, until it reaches the right consistency.
- Cook the pasta in plenty of salted boiling water to enhance its flavor.
- Fresh pasta cooks very quickly, so keep a close eye on it to avoid overcooking.
Nutrition per serving
4 ServingsCalories 350kcal
Protein 16g
Carbohydrates 45g
Fiber 1.88g
Sugar 0.36g
Fat 11g
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