There is no better way to enjoy pasta than to make it yourself. It’s also such a fun activity and this version is super easy too!
- The humble chicken egg is one of the most versatile ingredients in cooking around the globe.
- Eggs are a delicious and healthy protein, but they also serve an important function in holding recipes together.
- They create structure in a batter, help to thicken and emulsify sauces, and add moisture to cakes and other baked goods.
Homemade Pasta (Without a Pasta Roller!)
Serves 1. Double or quadruple the recipe for a crowd
- 100g 00” flour
- 1 whole egg + 1 yolk
- semolina, for dusting
To make the pasta dough
- Place the flour in a big mound directly onto a clean counter top or chopping board.
- Make a big well in the centre of the flour and add the egg and yolk.
- Slowly incorporate the eggs with a fork, whisking in a little flour at a time.
- Once most of the flour is incorporated, ditch the fork and knead with your hands. Knead until the dough is smooth and supple – not sticky and not dry.
- Once the dough has become smooth, supple and elastic, wrap in plastic wrap and let rest for 30 minutes. This gives the dough time for the gluten to relax, making it easier to roll out and stretch. In the meantime, clean your counter top.
- Ready to roll! Dust the counter or chopping board with semolina.
- Using a rolling pin, roll the dough into a square-ish shape. Turn over occasionally and roll out until it’s about 1mm thick – this ensures the pasta strands cook quickly and evenly. It’s a tough arm workout, but it’s worth it!
- When you’ve reached a 1mm thickness, cut off the dry/uneven edges.
- Fold over like an accordion so that it’s easier to cut evenly. With a sharp knife, cut to desired pasta shape (about 5mm for tagliatelle)
- Carefully detangle the pasta strands and dust with semolina so that the pieces don’t stick to each other.
- If not cooking immediately, place in a sealed ziploc bag and store in the fridge.
To cook the fresh pasta:
- Bring a pot of heavily salted water to the boil
- Add the pasta
- Cook for 1 to 1.5 minutes until al dente. The cooked pasta should rise to the surface.
- Serve with a sauce of your choice or simply toss in butter.
More Egg Recipe Ideas:
- Homemade Mayonnaise
- Spicy Shakshuka
- Potato & Onion Frittata
Nikita is a food writer, stylist & recipe developer based in Johannesburg.
Follow Nikita Singh @nikitasinghstylist on social media