Egg pasta

Egg pasta

Pasta all’uovo

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
300g plain flour
2 eggs

Method

  1. Sift flour into a bowl, make a well in centre and add eggs. Stir with a knife, adding a little cold water (about 3 tablespoons) and form into a firm dough with hands.
  2. Turn out onto a floured board and knead, turning and pushing with the heel of your hand for about 15 minutes or until the dough is smooth and pliable. The dough will be stiff at first but will soon become more pliable as you knead. Shape into a ball and wrap in plastic wrap. Leave to rest for 20 minutes.
  3. Roll out dough to a paper-thin, even sheet on a lightly floured surface. Sprinkle lightly with flour to prevent sticking. Cut into required shapes as described below, and cook in a large saucepan of boiling salted water. Dough can be left for 30 minutes before cooking, but sprinkle liberally with flour to prevent it sticking.

Note

  • This quantity of dough can be doubled, but divide it in half before rolling out. If using a noodle machine for rolling and cutting, follow manufacturer’s directions.

Variations

  • Green pasta (pasta verde): Put 1 × 315 g packet frozen chopped spinach in a saucepan and stir over low heat until thawed. Or, if using fresh spinach, cook 2 bunches for about 4–5 minutes or until tender. Turn into a fine sieve and press with a spoon to extract all liquid. When cool enough to handle, squeeze spinach with hand to extract as much remaining liquid as possible.

    Chop or process fresh spinach in a blender or food processor. Make pasta as above, using 375 g flour and 1 egg, and adding spinach purée with egg. It may be necessary to add a little cold water – or more flour – to make a firm dough.

    Ribbon noodles (tagliatelle): Roll out egg or green pasta dough to an oblong shape. starting from the shorter side, roll up dough, then cut across roll into 1 cm strips. Unravel each strip and drop into boiling salted water. Cook for 5 minutes or until pasta is tender. Drain and serve with a sauce or with butter and grated parmesan cheese.

    Fine ribbon noodles (tagliolini): Roll up dough as for tagliatelle, but cut in thin, 5 mm strips. Serve similarly or in soup.

    Lasagne and cannelloni: Cut rolled-out egg or green pasta dough into oblongs about 8 × 10 cm. Place on a floured baking tray so they are not touching. Bring a large pan of salted water to the boil and drop in pasta. Cook for about 10 minutes or until tender, then drain and rinse. Spread on a clean cloth, again not touching, and allow to dry. Lasagne and cannelloni can be left for 2 hours before cooking. As they are larger than other pasta, they are best cooked in 2–3 batches, or more if your pan is small.
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