Main courses

  • 13 March, 2020

This is our standard egg pasta recipe and can be used for long shape pastas as well as filled pasta shapes. 

Ingredients

300g Cake flour
3 Whole large eggs
1 Egg yolk
Large pinch of salt

Method

  • Place your flour and salt mixture on a flat working surface.
  • Make a well in the center and pour in your eggs.
  • Working fast, incorporate your egg mixture into your flour.
  • Work into a dough and knead well until very smooth.
  • Once you have reached the correct consistency, flatten, wrap and rest dough.
  • Quality check: Pasta dough should be smooth and elastic.

NOTE: When rolling pasta flour the pasta lightly from the flour shaker, but only if needed. If your consistency is correct you shouldn’t need much flour. NEVER flour the machine.

Related Recipes

recipe-pasta-summary

12 March, 2020Tortelli d’erbetta

Subscribe for more about food and the Prue Leith Culinary Institute

 

Get the latest information from the S.A Health Department about COVID-19 - Learn More