Homemade, 2-ingredient, egg pasta, that cook in 5-minutes.
Course Pasta
Cuisine Mediterranean
Keyword 2 Ingredient Egg Pasta
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
rest and dry 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 4servings
Calories 289kcal
Equipment
Rolling Pin
Pasta roller optional
Ingredients
2cupsAll Purpose Flour extra for dusting
3Whole Eggs
1Egg yolk
Instructions
In a bowl, on a countertop, or in a mixer, place the 3 whole eggs in the center of the mound of flour. Mix until it becomes coarse meal in texture.Whisk the egg yolk and work it in at this point until the mixture comes together into a dough.
Using extra flour on the counter, keep the dough sprinkled while rolling out the dough. Try to get the dough as thin as 1/8 inch thick.
Cut strips of dough as wide or thin as you would like, with a pastry wheel or sharp knife. Keep them dusted with flour. Roll a handful into little bundles , let the bundles sit out for an hour until ready to cook.
When ready to cook, bring about 8 cups of salted water to a boil. Drop the pasta in and gently stir. Pull the pasta out after about 4 minutes. Add to soups, sauces, or simply drizzle Olive oil, garlic, and grated cheese.
Video
Notes
Salt is optional and can be added to the flour or the boiling water.
A pasta rolling machine makes the job go faster and makes the pasta thin without the extra hand rolling.
Keeps in an airtight container in the fridge for about a week.