Fresh Egg Pasta

This is my quick and easy way to make fresh pasts without the need for fancy equipment. All you need besides the actual ingredients are a rolling pin (Or wine bottle), a pizza cutter, and a very sharp smooth edged knife.

You need 1.5 cups of semolina flour, 2 eggs, a small cup of water (just in case), olive oil, salt, pepper. If you can’t find semolina you can use all-purpose flour. Place your flour on a large flat surface (countertop) and create a little “flour volcano” with your finger. Place a full egg and one egg yolk in the middle of the volcano. Add about a teaspoon of olive oil, salt, pepper, and a splash of water. Keep the water close if you need to add more, but add very conservatively. Knead with your hands until the dough is smooth. This is a fairly tough dough, so you will need to use a little pressure. Ball the dough and smooth the outside, and place it in a ziplock bag. It should look like this when you’re done.

Let the dough sit for about 30 minutes before you advance. Once your dough is settled, remove from the bag and dust your countertop with flour. Roll the dough out little by little. Don’t worry about your dough edges cracking or breaking, since this is not a very moist dough this will probably happen. When your dough is just about see-through, it is thin enough. Take the pizza cutter and cut off any rough edges. Here are two photos as an example of what your dough looks like rolled out with cut edges.

Add more flour to the dough and roll it up. Be sure to add lots of flour, so the dough doesn’t stick when you roll it.

Take your sharp knife and cut even slices of your pasta-roll. My opinion is that linguini is the optimal pasta type for this dough recipe.

Gently grab the edges of the rolled up pasta and unroll a few pieces at a time. It should look like this.

Cook this just like regular pasta, except this finishes in about 45-60 seconds. You should cook this really quick and finish in the type of sauce you’re making. Seriously, don’t overcook this or you’ll regret it.