Fresh Egg Pasta

By Laurniesaurus

Culinary Institute of America recipe via The Professional Chef app

Ingredients

• 454 g AP flour, or as needed
• Pinch of salt
• 4 extra large eggs
• 15-30 mL water, or as needed
• 30 mL olive oil (optional)

Details

Servings 680
Adapted from mangiabenepasta.com

Preparation

Step 1

1. Combine the flour and salt in a large bowl. Make a well in the center.

2. Place the eggs, water and oil, if using, in the center of the well. With a fork, gradually pull the dry ingredients into the egg mixture. Stir until a loose mass forms. As you mix the dough, adjust the consistency with additional flour or water. The dough should be tacky but minimally moist.

3. Turn the dough out onto a floured work surface and knead until smooth and elastic, 4 to 5 minutes. Gather and smooth the dough into a ball, cover, and let the dough relax at room temperature for at least 1 hour.

4. Roll the pasta dough into thin sheets by hand or by using a pasta-rolling mating and cut into desire shapes. The pasta is ready to cook now, or it may be covered and refrigerated for up to 2 days.

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Variations:

WHOLE WHEAT PASTA: Substitute whole wheat flour for half of the AP flour.

BUCKWHEAT PASTA: Substitute 92g buckwheatflour for an equal amount of the AP flour.

SPINACH PASTA: Purée 170g spinach leaves, squeeze dry in cheesecloth, and add with the eggs. Adjust the dough with additional flour as needed.

SAFFRON PASTA: Steep 1.60 to 3.20g pulverized saffron threads in 30mL hot water, cool sufficiently, and add with the eggs. Adjust the dough with additional flour as needed. Alternately, fresh pasta can be cooked in salted saffron water.

CITRUS PASTA: Add 12g finely grated lemon or orange zest with the eggs. Substitute 30mL lemon or orange juice for the water. Adjust the dough with additional flour as needed.

CURRIED PASTA: Add 57 to 85g chopped herbs with the eggs. Adjust the dough with additional flour as needed.

BLACK PEPPER PASTA: Add 4g cracked black peppercorns to the flour.

RED PEPPER PASTA: Sauté 170g puréed roasted red peppers in an open vessel until reduced and dry. Cool and add to the eggs. Adjust the dough with additional flour as needed.

TOMATO PASTA: Sauté 85g tomato purée in an open vessel over low heat until reduced and dry. Cool and add with the eggs. Adjust the dough with additional flour as needed.

PUMPKIN, CARROT OR BEET PASTA: Sauté 170g puréed cooked pumpkin, carrots or beets in an open vessel until reduced and dry. Cool and add with the eggs. Adjust the dough with additional flour as needed.