Basic homemade pasta

    Basic homemade pasta

    (467)
    91saves
    30min


    404 people made this

    About this recipe: An easy recipe and simple to double or triple, depending on amount needed. Hope you enjoy!

    Ingredients
    Serves: 3 

    • 1 egg, beaten
    • 1/2 teaspoon salt
    • 140g plain flour
    • 2 tablespoons water

    Method
    Prep:10min  ›  Cook:3min  ›  Extra time:17min  ›  Ready in:30min 

    1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
    2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thickness. Use machine or knife to cut into strips of desired width.

    To cook fresh pasta...

    Bring a large pot of lightly salted water to the boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.

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    Reviews & ratings
    Average global rating:
    (467)

    Reviews in English (433)

    by
    3

    Brilliant recipe that I've used often. I cut back on the amount of water and add flavoured olive oil in it's place - yummy!  -  18 Mar 2014

    Glasgow10
    3

    Used different ingredients. I added 2 to 2 and a half teaspoons of green pesto when adding the egg, to give it a bit of flavour.  -  02 Mar 2011

    by
    1543

    I just made this recipe for the first time. I am an experienced pasta maker, using various machines, rollers etc. This is by far the easiest to handle and has an excellent flavor. I used a kitchen-aid to mix the dough, but did the final kneading by hand. I doubled it the first time I used it. I added 1 tablespoon of olive oil in place of some of the water as well. After kneading, I covered it in plastic wrap and let it rest for about 15 minutes. Awesome performance in the rollers, and cutters and a better recipe than the Kitchen-Aid manual which I have always found to be too dry no matter what I do. This is awesome and now my go to recipe.  -  19 Aug 2007  (Review from Allrecipes US | Canada)

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