fresh pasta
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.
prep time
10 Min
cook time
10 Min
method
No-Cook or Other
yield
makes 1/2 lb.- 1 lb.
Ingredients
- 2 SERVINGS (1/2 LB)
- 3/4 cup all purpose flour
- 1 - egg
- 1/4 teaspoon salt
- 1/2 tablespoon olive oil
- 1/4 tablespoon luke warm water
- 3-4 SERVINGS (3/4 LB)
- 1 1/2 cups all purpose flour
- 2 - eggs
- 1/2 teaspoon salt
- 3/4 tablespoon olive oil
- 1/4 tablespoon luke warm water
- 5-6 SERVINGS (1 LB)
- 2 1/4 cups all purpose flour
- 3 - eggs
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon luke warm water
How To Make fresh pasta
-
Step 1Place flour on flour-suface. Make a well in the center. Break eggs in the well add salt, oil and water.
-
Step 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.
-
Step 3Cover with a bowl or plastic wrap and let rest for 10-15 minutes. Proceed with rolling and cutting pasta into shapes.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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