Basic Egg Pasta
This is my "go to" homemade pasta recipe. So easy and delicious!
from 1 vote
Add the flour, eggs, and egg yolk to the TM bowl. Knead 2 mins.
Divide the dough into 4 balls. Flatten each ball and coat in flour.
Wrap the pasta dough individually and leave on the bench to rest for 30 minutes.
Once the pasta has rested dust the pasta maker and one of the pasta dough balls with flour.
Pass the dough through the largest setting 3 times.
Fold the pasta in 3rd and pass it again through the largest setting. Repeat this action 2 more times.
Reduce the setting by one notch. Pass the dough through 3 times.
Fold the pasta in 3rd and pass it again through the same setting. Repeat this action 2 more times.
Continue to use this pattern of lamination until you have reached the 5th or 6th setting. You will need to flour the pasta dough regularly.
If you're making fresh lasagne you just need to cut the lasagne to size.
If you're making fettucini you only need to pass the pasta dough through the fettucini blades and you have perfectly cut fettucini.
Dust the cut fettucini liberally with more flour, lifting the pasta and ensuring all strands are coated.
Boil salted water in a large pot until it reaches a rolling boil. Add the fettucini and cook until it tastes al dente.
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Basic Egg Pasta https://www.thermo.kitchen/basic-pasta-making-tutorial/