EGG PASTA

With a little time, you can prepare delicious homemade pasta with little expense. We love involving our children in pasta-making - you can use a pasta machine (or borrow one from a friend), or use a rolling pin instead! Freeze your fresh pasta between sheets of baking paper (you can also dry it before cooking to prevent it sticking together) HOWEVER as this pasta contains fresh egg, it cannot be dried and stored in the pantry. Make lasagna sheets, or cut into fettuccini, spaghetti or add filling to make delicious ravioli (which can be frozen for several months). Experiment by adding spinach, herbs or pesto to the dough before rolling out for different flavoured pasta. Enjoy!
 
FREEZER FRIENDLY: YES (up to 3 months)
MAKES: 500g (approximately)

Ingredients:
2 1/2 cups plain flour, plus extra
1/2 teaspoon salt
4 large eggs
   
1. Sift flour and salt into a large mixing bowl. Make a well in the centre.
   
2. Place eggs into the well, mixing with your fingertips to slowly combine flour and eggs together. It should form a dough, if sticky add a little extra flour.
 
3. Flour your counter, then knead the dough with your palms for 5-6 minutes to make it smooth and soft.
   
4. Divide the dough into 6 portions (easier to fit into the pasta maker after resting). Place back into mixing bowl or on a plate, cover with plastic wrap and rest for 10 minutes.
   
5. Uncover one portion of dough at a time, dusting the dough and pasta maker with flour (dust with flour any time you feel the dough gets sticky as you work with it). Secure pasta maker to your bench. Set pasta maker to widest setting, roll dough through, repeat with middle setting and finally with smallest/thinnest setting. If making ravioli, you want the pasta as thin as possible ^_^
   
6. I cut my pasta sheets in half, but you can leave them whole if you wish. Lightly flour to prevent them sticking, and place onto a dry clean tea towel. Repeat with the remaining portions of dough.
   
7. Cut pasta into lasagna-sized sheets, or run through pasta maker at fettucini setting etc. Leave on racks ready to cook or freeze with a sheet of baking paper separating each portion of pasta (otherwise they will stick).
   
 

















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