fresh pasta

★★★★★ 1 Review
KMW2013 avatar
By Kathy Williams
from Rock Hill, SC

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.

serves makes 1/2 lb.- 1 lb.
prep time 10 Min
cook time 10 Min
method No-Cook or Other

Ingredients For fresh pasta

  • 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
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How To Make fresh pasta

  • 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.

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