Making homemade egg pasta is one of the simplest and most satisfying gestures of traditional Italian cooking. Just a few genuine ingredients like flour and eggs are enough to obtain a fragrant, elastic fresh pasta perfect to serve with any sauce.
For this preparation I used the Pastaio from Classe Italy, a pasta machine that allows you to work the dough practically and obtain a thin, uniform sheet without effort. Thanks to the pasta machine it’s easy to prepare different shapes, such as tagliolini, tagliatelle, or fettuccine, just like in traditional home kitchens.
Homemade egg pasta made with the pasta machine has a unique texture and an authentic flavor that is hard to find in packaged pasta. Moreover, it is a preparation that always brings great satisfaction: watching the sheet transform into thin strands of fresh pasta is truly a small spectacle in the kitchen.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 3 servings
- Cooking methods: No cooking required
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for homemade egg pasta with a pasta machine:
- 10.6 oz (about 2 cups) re-milled durum wheat flour
- 1 medium egg (at room temperature)
- as needed still water
Tools for homemade egg pasta with the pasta machine:
- 1 Pasta machine Pastaio by Classe Italy
Steps to prepare homemade egg pasta with the pasta machine:
To prepare fresh pasta with the pasta machine, first break the egg into a graduated measuring cup and add water until you reach a total of 113 ml of liquid (about 1/2 cup or 3.8 fl oz) combining egg and water.
Pour the re-milled durum wheat flour into the pasta machine, as in the case of the Pastaio from Classe Italy. Then start the “Pasta” program, which begins with the kneading phase. While the machine works, slowly pour in the liquid made of egg and water.During this phase the dough should not become a compact ball: it’s normal for a crumbly, grainy mixture to form, because this kind of texture is correct to allow the machine to extrude the pasta properly.
Once the kneading phase is finished, the machine will automatically pause for about 6 minutes. This resting time helps the flour hydrate better and prepares the dough for the next phase.After the initial rest, the extrusion phase will begin. At this point attach the die for the desired shape, for example the tagliolini die, and let the machine start producing the fresh pasta.
Cut the tagliolini to the desired length as they come out of the machine and place them on a lightly floured surface. Before cooking, let the fresh pasta rest for a few minutes so it can dry slightly.
Finally, cook the pasta in plenty of salted boiling water for about 2–3 minutes and dress it as you like.
FAQ (Questions and Answers)
How much water is needed for pasta with the pasta machine?
For this recipe a total of 113 ml of liquid is used between egg and water for 300 g of re-milled durum wheat flour. The machine is already calibrated for durum wheat flour and automatically indicates the necessary amount of liquid.
Since this is an egg pasta, place the egg in the measuring cup first and beat it well with a fork. Then add water until you reach the required total of 113 ml (about 1/2 cup). This way you will obtain the right proportion of liquids for a dough suitable for processing and extrusion with the pasta machine.What is the best flour for the pasta machine?
Re-milled durum wheat flour is highly recommended because it makes the dough firmer and suitable for extrusion with the machine.
How long does fresh pasta made with the machine cook?
Fresh pasta cooks quickly; usually about 2–3 minutes in boiling salted water is enough.
