The FRESH PASTA WITH EGG WHITES is a light and versatile variation of classic egg pasta, ideal for using up egg whites left from other preparations. Without yolks, the dough is paler in color and slightly more delicate in flavor, yet it still maintains excellent elasticity and a texture perfect for rolling and shaping.
It’s a smart, anti-waste solution, perfect when egg whites remain from creams, tart doughs or leavened preparations. The pasta obtained is soft but sturdy, suitable for tagliatelle, pappardelle, ravioli or lasagna. Also, having less fat than the traditional version, it pairs well with light vegetable, fish or white sauces.
Easy to prepare, wholesome and sustainable, fresh pasta with egg whites shows that even with few ingredients you can achieve great results, transforming leftovers into a tasty and creative recipe.
It has a particular delicacy and softness, so it is recommended to choose light sauces that won’t overpower its subtle flavor. Experiment with different ingredient combinations to find your favorite!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 2 servings
- Cooking methods: No cooking required
- Cuisine: Italian
- Seasonality: All seasons
- Energy 443.65 (Kcal)
- Carbohydrates 87.50 (g) of which sugars 1.25 (g)
- Proteins 19.01 (g)
- Fat 1.25 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 3.13 (g)
- Sodium 292.44 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups re-milled durum wheat semolina
- 4 egg whites egg whites (about 4 egg whites (110 g))
- 1 tablespoon water
- 1 pinch salt
WHAT YOU’LL NEED FOR FRESH PASTA WITH EGG WHITES
- 1 Bowl
- 1 Work surface
- 1 Pasta machine
PREPARATION OF FRESH PASTA WITH EGG WHITES
Preparation of FRESH PASTA WITH EGG WHITES is easy and quick. However, it does require some elbow grease.
Place the re-milled durum wheat semolina in a bowl and make a well in the center. Add the egg whites at room temperature, the water and a pinch of salt.
Begin to combine the ingredients with a fork and as soon as crumbs form, transfer the dough to the work surface and knead it for at least 10 minutes until smooth and homogeneous.
The dough will be fairly firm, but that’s how it should be.
Once you have a dough ball, wrap it in plastic wrap and let it rest at room temperature for 30 minutes. This will allow the flour to absorb the moisture from the egg whites and make the dough more elastic and manageable.
After the 30-minute rest, divide the dough, flatten it slightly and pass it through the pasta machine. Pass it two times on each setting until you reach setting 3.
Place the sheets obtained on a cutting board and let them dry for a few minutes.
Then pass the sheets through the cutter attachment to obtain the desired pasta shape, in this case tagliolini.
Form nests and place them on a tray sprinkled with semolina.
STORAGE
STORAGE
Refrigeration: After preparing fresh pasta with egg whites, it is advisable to store it in the refrigerator. Wrap the dough ball in plastic wrap or place it in an airtight container to prevent it from drying out or absorbing odors from the fridge. Fresh pasta can be kept in the refrigerator for 1–2 days.
Freezing: If you want to store fresh pasta for a longer period, you can freeze it. Arrange the fresh pasta on a lightly floured tray so it doesn’t stick, then place it in the freezer to freeze slightly. Once it is slightly frozen, transfer it to sealable freezer bags or suitable containers and return it to the freezer. Frozen fresh pasta can last up to 1–2 months.
HOW TO DRESS FRESH PASTA WITH EGG WHITES?
Lemon and Basil Sauce: A light and fresh sauce that pairs perfectly with the delicacy of egg-white pasta. Mix fresh lemon juice, grated lemon zest, chopped fresh basil, olive oil, salt and freshly ground black pepper.
Fresh Tomato and Basil Sauce: A classic dressing that enhances the flavor of fresh pasta. Make a sauce with fresh tomatoes, garlic, onion, basil, olive oil, salt and pepper. Add a touch of freshness with a few fresh basil leaves.
Arugula and Walnut Pesto: An alternative to classic Genovese pesto, this version uses arugula, walnuts, garlic, olive oil, grated cheese and salt. Blend all the ingredients until creamy and dress the pasta with this aromatic green sauce.
Butter and Sage: A simple but incredibly tasty dressing. Melt butter in a pan and add fresh sage leaves. Cook briefly until the sage becomes crispy and the butter takes on a nutty flavor. Pour this delicious sauce over the pasta.
Mushroom Sauce: If you love the earthy flavors of mushrooms, make a creamy sauce with fresh mushrooms, garlic, shallot, cream, parsley, salt and pepper. This sauce will gently coat the egg-white-enriched pasta, creating a rich and satisfying dish.
