Making homemade egg pasta is an art. I remember my grandmother getting up very early every Sunday to make pasta; then she would make tortellini, ravioli, or tagliatelle. Nowadays most of us have a pasta roller, the old “nonna papera”. My advice is to give it a try: some people use only semolina, some use half semolina and half flour, some add water and some do not — in short, try it and you’ll see what a wonderful satisfaction it is!
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 2/3 cups Re-milled durum wheat semolina (about 7 oz)
- 1 2/3 cups All-purpose flour (00 flour) (about 7 oz)
- 4 Eggs (large)
- 1 pinch Salt
- 1 teaspoon Extra virgin olive oil
Preparation
Preparing homemade egg pasta is not complicated at all. You can make it entirely with re-milled semolina if you are making tagliatelle or sheets for lasagna. Use half semolina and half flour if you are preparing tortelli, cappelletti or any filled pasta format. You can also use spelt, rye, or durum wheat flour — the variations are as many as the pasta shapes you can create in less than an hour.
Start by mixing the two flours in a large bowl, add the salt and the oil, then make a well in the center and add the eggs. Begin mixing first with a fork. When it starts to become a more homogeneous mixture, lightly dust a wooden board or your kitchen work surface with a little semolina and turn the mixture out onto it.
Work it vigorously with your hands to combine it well, form a nice smooth, compact ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After 30 minutes, take it out and roll it first with a rolling pin in small portions, then, if you have one, use a pasta machine to roll the dough; otherwise continue with the rolling pin. Once you’ve decided what to make, adjust the thickness according to what you want: lasagna sheets may need to be rolled thinner than tagliatelle, and so on.
Now all that’s left is to decide what to cook with your homemade egg pasta and get creative. I look forward to your comments — I’m here to offer advice and suggestions whenever you need them and…
ENJOY YOUR MEAL
Notes
Egg pasta can be stored in a bag in the refrigerator for 1 day before rolling. Once rolled, if making lasagna you can stack the sheets separated by parchment paper and keep them in an airtight container. Tortelli and ravioli should be prepared and filled first and can also be frozen raw to cook later from frozen. I hope this has been helpful.
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