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Fresh Pasta

Pasta is my jam. I would eat it for breakfast, lunch and dinner every single day without hesitation. I really do believe that. It is so incredibly versatile, a true blank slate for flavour and creativity. This easy pasta is so satisfying to make and is not all that hard.


4 eggs

450 grams flour



On a clean counter, put all your flour in a pile and make a well in the middle. Crack your eggs in and add your salt.

With a fork, slowly start to beat your eggs and gradually add flour into the beaten egg mixture. With your free hand, ensure the walls of your flour well remain so the egg mixture doesn’t spill out over the top too early.

Once you’ve created a thick paste, start to collapse your flour walls while continuing to mix. You can start to use your hands now. Work your flour in until you start to form a dough ball.

Depending on the size of your eggs, you may find this mixture to be dry (this only happens ot me when I don’t buy XL eggs). In this case, it’s okay to add a few drops of water to moisten it up and help it combine.

Once all of your flour is combined and you’ve kneaded your dough ball, wrap it in plastic wrap and let it rest for an hour.

After it’s rest, split the pasta dough in 4 so it’s easier to work with. If using a pasta roller, roll your pasta through the lowest setting twice, before increasing to the next. Then continue rolling out your pasta until you’ve reached your desired thickness. On the kitchenaid stand mixer, I go to a 6 thickness for everything but lasagna noodles.

Once your pasta is in long sheets, cut them to your desired pasta shape. I almost always prefer a pappardelle noodle when making fresh pasta.

Once they’re cut, lay them between two clean dish towels until you’re ready to boil them.

If you’ve rolled out to a 6 thickness, you’ll only need to boil your pasta for about 3 minutes before adding it to your sauce.

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Erika Kirec
Erika Kirec
May 23, 2020


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