Fresh Egg Pasta

Fresh Egg Pasta


A good pasta should be light, tender and melt in the mouth. The use of a pasta machine greatly aids the process as it kneads as well a rolls the dough. If you are doing it by hand remember it is the release of the gluten that makes it elastic and silky, so knead it well until it appears to ‘give’ as you work it.

Once you have mastered the basic dough it is very easy to add various vegetable purée’s to add colour and interest.

This basic recipe will make about 300g of dough – enough for 4 main course servings- you can half it or double it- depending on your needs.

For a step by step guide on how to roll out the dough by hand or using a machine see my blog here

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