Ingredients
Method
- Place the flour on a clean surface and make a large well in the center.
- Crack the eggs into the well.
- Using a fork, beat the eggs gently, gradually bringing in some flour from the edges.
- Once the mixture starts to come together, use your hands to knead it into a rough dough.
- Knead the dough firmly for about 10 minutes until it becomes smooth and elastic.
- Wrap the dough tightly in cling film and let it rest for at least 30 minutes at room temperature.
- After resting, divide the dough into smaller portions to make it easier to roll out.
- Roll each piece either with a pasta machine or a rolling pin, dusting with flour as needed to prevent sticking.
- Roll the pasta to your desired thickness depending on the type you are making.
- Cut, shape, or stuff the pasta as needed for your dish.
Notes
My Tips to Make the Best Jamie Oliver Fresh Egg Pasta
- Use the best quality eggs you can find, as they really influence the flavor and color of the pasta.
- Tipo '00' flour gives the silkiest texture, but if you cannot find it, all-purpose flour works well too.
- Always let the dough rest properly; it makes it much easier to roll out and shape.
- And remember, a little flour dusting goes a long way to prevent sticking without drying out the dough.
Nutritional Value
One serving of fresh egg pasta (about 100 grams) approximately provides:- Calories: 280
- Protein: 10g
- Fat: 4g
- Carbohydrates: 50g
- Fiber: 2g