Pasta Fresca All’uovo – Golden Tender Pasta Made From Egg Yolks
It’s springtime - the weather is warming up, flowers blooming, new life is springing forth, and eggs are once again plentiful. What better way to indulge than to serve a lovely silken pasta, made from spring’s gift of eggs, and the pure quality of Pure Flour from Europe.
This is a simple egg pasta - made with whole eggs, Italian 00 flour and semolina. It is both luxurious and down to earth at the same time. The proportions are perfect: you can make more, or less, and as long as you keep to these proportions, the dough will be lovely. You may cut the rolled out dough into nearly any shape, from fat pappardelle to thin tagliolini.
This pasta, blissful and rich, needs only a gilding of butter and a sprinkling of beautiful grated parmesan cheese, though as it’s springtime the season’s first baby peas are lovely tossed into the pasta, or the first asparagus - each forkful will be a joy.
1 - 3 hours
210 g Italian type 00 flour
85 g semolina flour
8 large or 10 small eggs
1 tablespoon water, or as needed
1-2 teaspoons extra virgin olive oil, or as needed
Combine the flours and, on a working surface or board, make a well. Pour the eggs, water and extra virgin olive oil into the well, then gradually, using a fork, work the egg mixture into the flour until it forms shaggy bits and can be pressed together to form a dough. Knead 10 minutes, until smooth and springs back when pressed with a finger.
If it is too dry, add a little water; too wet and sticky, add a little more flour.
Wrap in cling film and leave to rest for an hour at room temperature, or up to 3 hours, refrigerated.
Roll out, as for pasta, either with a rolling pin or a hand-cranked pasta machine.