Fresh Pasta

By Chef Olivier

3 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Rate this recipe 3.3/5 (264 Votes)

1 Picture

Chorizo and Mozzarella Ravioli

Lamb Fettuccine with fresh egg...

Ingredients

2.5 cups of flour
3 eggs
1 tablespoon olive oil
scant 1 tsp salt
1 tablespoon of water if necessary

Details

Servings 4
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly

Preparation

Step 1

Pour the flour onto the work surface, digging a well. Pour the eggs into the well, with salt and olive oil, then immediately beat these ingredients with a fork. Begin incorporating the flour from the edges of the well.

Step 2

Knead with two hands. Knead until dough is still smooth and firm. Form into a ball then cover in plastic wrap and let stand 1 hour.

Place the noodle dough in a rolling mill in order to cut fresh pasta to the desired shape. Once cut, leave your pasta to dry on a rack or on a towel before cooking.