Chef's table · HarvestGuide.ca
Homemade Fresh Egg Pasta
Ingredients
- 200 g '00' or all-purpose flour, plus more for dusting
- 2 large eggs
- A pinch of salt
- Semolina or flour for dusting the cut pasta
Instructions
- Mound the flour on a clean surface, make a wide well in the centre, and crack in the eggs with the salt.
- With a fork, beat the eggs and gradually pull in flour from the walls of the well until a shaggy dough forms.
- Knead the dough by hand for about 10 minutes until smooth, firm, and elastic, adding a little flour if sticky.
- Wrap the dough and rest it at room temperature at least 30 minutes.
- Cut the dough into pieces; roll each very thin with a pin or a pasta machine, dusting as you go. Fold loosely and cut into ribbons.
- Dust the cut pasta with semolina. Cook in well-salted boiling water for 2–3 minutes, until it floats and is tender, then toss with your sauce.
From HarvestGuide.ca — https://harvestguide.ca/recipes/homemade-fresh-pasta-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.