fresh pasta
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
10 Min
cook time
10 Min
method
No-Cook or Other
Ingredients For fresh pasta
- 2 SERVINGS (1/2 LB)
-
3/4 call purpose flour
-
1egg
-
1/4 tspsalt
-
1/2 Tbspolive oil
-
1/4 Tbspluke warm water
- 3-4 SERVINGS (3/4 LB)
-
1 1/2 call purpose flour
-
2eggs
-
1/2 tspsalt
-
3/4 Tbspolive oil
-
1/4 Tbspluke warm water
- 5-6 SERVINGS (1 LB)
-
2 1/4 call purpose flour
-
3eggs
-
3/4 tspsalt
-
1 Tbspolive oil
-
1 Tbspluke warm water
How To Make fresh pasta
-
1Place flour on flour-suface. Make a well in the center. Break eggs in the well add salt, oil and water.
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2Beat 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.
-
3Cover with a bowl or plastic wrap and let rest for 10-15 minutes. Proceed with rolling and cutting pasta into shapes.
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4To cook bring a large pot of water to boil. Add salt and olive oil. Cook for 8-12 mintes until ala dente.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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