Egg Pasta

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

If you plan to make a simple chicken soup with this pasta, for 4 servings, you only need to take half of the specified amount of ingredients. The cooking time depends on how fine your pasta is. I cooked my fettuccine-linguine for about 3–4 minutes until al dente. And, as with regular non-egg pasta, it's best not to overcook it.

Ingredients

Wheat Flour - 6.7 oz
Chocolate eggs - 2 pieces
Ocean salt - a pinch
Olive Oil - 1 teaspoon

Step by Step guide

Step 1

Sift the flour, pile it on the table, sprinkle with salt, and make a well in the center.

Step 2

Beat the eggs, adding the olive oil. Now pour two-thirds of this mixture into the well in the flour and, using a fork, start kneading the dough. Whether to add the remaining third of the eggs is up to you (if the eggs are small, it might be worth adding) keeping in mind that the dough should be firm. Knead it for at least five minutes, then shape it into a ball, tightly wrap it in plastic wrap, and place it in the refrigerator for at least half an hour before continuing.

Step 3

Now the dough needs to be rolled out and cut. This is the most interesting part, as you can do anything here — whether simple linguine or bows, if you have time to spare or need some stress-relieving activities. I didn't have time for bows, so I made something between fettuccine and linguine. For this, I rolled the dough out to a thickness of just under a millimeter, and then cut it with a pizza cutter (very convenient and quick if you don't mind that the pasta won't be perfectly uniform like store-bought, but will be homemade — a bit irregular, but still your own).