Fresh egg pasta

30 minutes
Very cheap
Fresh egg pasta


Serves four (about 350g fresh pasta):
250g durum wheat flour
2 eggs
2 tbsp. Red wine
Homemade egg pasta, in a step-by-step recipe with pictures.
Place flour in a mound on a flat surface. Create a well in the centre of the flour and drop the eggs into the well.

Add the wine and knead the dough for at least ten minutes. The dough is ready when it snaps back when you stick your finger through it. Eventually add a tablespoon of water.
Rolled out the dough with hands or a rolling pin.
Start with the rollers in their widest position. Pass the dough through the rollers.

Fold in two and pass again, without changing the distance between the two rollers.
Repeat 6-7 times, adding more flour if needed.
Sprinkle with flour. Excess flour will remain in the pot when you cook the pasta. Divide the dough into three.

Reduce the width between the rollers to the desired thickness. Pass each piece through the rollers once.
Use the pasta for lasagna, stuffed pasta, or cut with cutting rollers into tagliatelle or spaghetti. Cook the pasta in boiling water with a sponful of oil, until al dente.

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