Classic Fresh Egg Pasta

There’s nothing like fresh home-made pasta.  If I would have realised that it was so quick and easy, I would have bought a pasta machine years ago.

I highly recommend you to take a look at this amazing article entitled “The Science of the Best Fresh Pasta“, by Niki Achitoff-Gray, Features Editor at ‘Serious Eats‘ and a graduate of the Institute of Culinary Education.  She’s covered practically all the possibilities you could possibly imagine relating to ingredients, proportions, mixing, kneading, resting, rolling, drying, freezing and cooking.

My first attempt at pasta making (first batch of photos: tallarines), I followed the advice of the famous celebrity chef, Lidia Bastianich, during one of the Master Chef Italy programs:  1 whole egg per 100g all purpose flour (no salt, no oil and no water), although I found my 2nd batch somewhat of a better texture (not so extremely soft) using 1/6 part semolina to flour (second batch of photos: spaghetti) – although you can actually make pasta with 100% semolina too.

Having said that, for the moment, I’m going to stick with Niki Achitoff-Gray’s “Classic Fresh Egg Pasta Recipe“, which uses 285g flour (10oz), 2 whole eggs, 4 egg yolks and 1tsp salt (serving 4-6 people), and continue experimenting at a later stage, whenever I find the time!

You can speed up the pasta making process by mixing everything together in an electric mixer. If you have a Thermomix, place the ingredients in the jug and mix on Speed 6 for 15 seconds followed by 2 minutes on Kneading Speed (the dough shouldn’t be sticky – if it is, add a touch more flour). Leave the dough to rest for around 1hr, covered in cling film (otherwise it will form a hard crust on the outside and will be useless).