Рецепт How to make Fresh Egg Pasta (Step-by-Step Recipe) + Orecchiette, the easy way

by Siri

{Step by Step Recipe} How to make Fresh Egg Pasta

Serves 4-5

Ingredients:

• 1 cup all purpose flour
• 2 eggs
• 1/2 tsp salt
• 1 tbsp olive oil

Preparation:

1. On a flat surface, combine flour and salt. Make a well in the center and break both the eggs into it along with olive oil.

2. With a fork, slowly beat the eggs and gradually incorporate the flour, a little at a time. The egg mixture must be completed absorbed into it. When it becomes too hard to stir with the fork, we start using our hands.

3. Knead the dough (for atleast 10 to 15 minutes), pushing it against the surface and folding it repeatedly until it is not at all sticky and has become stiff. Add small amount of flour during the kneading process, only if you absolutely need it.

4. Sprinkle the dough with little flour and cover with a plastic wrap or cloth. Let it rest for 30 minutes before attempting to roll out.

Note: If you are not ready to make pasta yet, you may refrigerate the dough tightly wrapped in plastic, for up to 24 hours.

5. Cut the dough into 2 halves and start rolling out one half into thin sheets.

6. Instead of making orecchiette the traditional way, I took an easy way out here. Using the nib of a piping bag, I made concentric circles on the rolled pasta sheet and pressed lightly in the middle to shape them into small dome shaped ears. Sprinkle some flour on the orecchiette so that they don't stick to each other.

Notes:

1. At this point you can store the fresh pasta into an air tight container and refrigerate for 2 to 3 days.

2. For an eggless pasta, use 1 tbsp softened butter for every 1 cup of flour + water (as needed) instead of eggs to knead the flour into a smooth dough.

3. To simplify the kneading process, use a food processor and the end result (acc to Bittman) is the nearly the same.