Handmade Fresh Pasta

Fresh, handmade pasta with two ingredients

Handmade Fresh Pasta

PREP TIME

20 MINS

PREP TIME

10 MINS

SERVICE

4

INGREDIENTS

2 cups gf all purpose flour

1 tbsp salt

4 eggs

METHOD

Whisk the flour and salt.

Whisk the eggs in a bowl. It's always better to do this in a separate bowl than putting eggs straight into a mixer to avoid bad eggs and creates more air.

In a free standing mixer blend the flour mixture and eggs or you can knead it like a chapati flour.

Make small balls out of the dough. At this point you might need to add oil as the liquid could be less from the eggs at times.

Allow the dough to rest for 10 minutes and then either use a pasta machine to make pasta shells or sheet depending on the attachment, or make hand rolled pasta.

The pasta must be completely dry before you boil the pasta.

Boil the pasta with water and salt.

Best to be consumed the same day.

Tips :

Best to be consumed the same day as it dries up in the fridge and dough can’t be stored gets too hard to work with.

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A PROPERIETARY FOOD

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