Fresh Pasta

Kathy Williams

By
@KMW2013

Fresh Pasta is great. What I like about it is that it cooks up fast, even when frozen. I usually make the 3-4 serving on the week nights. On the weekend I make a pound and freeze it for a quick side on a busy day.


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Rating:

Comments:

Serves:

makes 1/2 lb.- 1 lb.

Prep:

10 Min

Cook:

10 Min

Method:

No-Cook or Other

Ingredients

2 SERVINGS (1/2 LB)

3/4 c
all purpose flour
1
egg
1/4 tsp
salt
1/2 Tbsp
olive oil
1/4 Tbsp
luke warm water

3-4 SERVINGS (3/4 LB)

1 1/2 c
all purpose flour
2
eggs
1/2 tsp
salt
3/4 Tbsp
olive oil
1/4 Tbsp
luke warm water

5-6 SERVINGS (1 LB)

2 1/4 c
all purpose flour
3
eggs
3/4 tsp
salt
1 Tbsp
olive oil
1 Tbsp
luke warm water

Directions Step-By-Step

1
Place flour on flour-suface. Make a well in the center. Break eggs in the well add salt, oil and water.
2
Beat mixture in well with a fork.
Using the fork, gently start to work the flour into the liquid. Continue until dough becomes sticky and difficult to work with.Form into a ball and knead until smooth and elastic (10 minutes)Adding flour if necessary.
3
Cover with a bowl or plastic wrap and let rest for 10-15 minutes.
Proceed with rolling and cutting pasta into shapes.
4
To cook bring a large pot of water to boil. Add salt and olive oil. Cook for 8-12 mintes until ala dente.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Flour
Regional Style: Italian