Ola Rokita

Hi! I am Ola and I want to share with you my simple baking recipes that can change your life and how you feel.
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Egg Pasta Noodles

Ola Rokita02 December 2020Comments (0)

pasta with sauce

Making egg pasta noodles is easy and the results are delicious. My grandmother often made her own pasta and served it with her home-made chicken soup. On cold winter days it was the perfect way to stay warm and enjoy a deliciously satisfying meal.

Fresh made egg pasta noodles will get you hooked

Once you start making your own pasta at home, you’ll have a hard time eating the store-bought version. Over the years I have tried several varieties of pastas, and fresh pasta made from scratch always comes on top.

Thick or thin? Shape your pasta in anyway you like it

Those folks who love making their pasta at home on a regular basis invest in pasta cutters or special pasta making devices. These are great for making perfect looking pasta or for cutting the dough into very fine strands, but it’s not necessary.

Personally, I prefer thicker noodles, especially when serving them with sauces, so I simply use a sharp knife. My kids also love the hand-cut noodles and they love eating them as dessert with some butter, cinnamon, and sugar.

noodles with cinnamon

Try making egg pasta noodles with your family

The other advantage of making home-made pasta is that you can involve your kids as part of the experience. My kids love kneading and shaping the dough with their hands. It’s a great sensory lesson followed by the satisfaction of eating their personally made pasta dish.

The ideal flour for making pasta

My favorite flour to use for making home-made egg pasta noodles is wheat flour from Poland type 500, “Poznanska”. This is a classic flour traditionally used by many grandmothers in Poland to make their pasta at home. I like it because the pasta is less dense and more delicate. You can also use the “Tortowa” type 450 flour if you want your noodles to come out extra delicate.

Egg Pasta Noodles

Ingredients

  • 2 cups wheat flour Polish Type 500 "Poznanska"
  • ¼ cup warm water
  • ¼ cup milk
  • 2 medium eggs
  • 1 tbsp olive oil
  • ½ tsp salt

Instructions

  1. Sieve the flour onto a big working block or surface.

    Sieving Flour
  2. Make a dent inside the flour mount.

    Flour mount
  3. Add the two eggs and start scooping the flour around the eggs as you knead the dough.

    Eggs and flour
  4. In a measuring cup, combine water, milk, and olive oil and slowly add it as you work the dough.

    milk with oil
  5. Knead the dough for about 3-5 minutes, or until you get a silky and elastic dough.

    knead the dough
  6. Cut the dough in half. Cover one portion with a clean cloth, and start rolling the other portion into a large flat circle.

    roll the dough flat
  7. As you roll out the dough, sprinkle some flour on both sides so that it does not stick to the rolling pin or the working surface.

  8. Once you roll out the dough, sprinkle with some flour and let it dry for about 5-10 minutes.

  9. In the meantime boil 4-5 cups of water with a pinch of salt and a teaspoon of olive oil.

    boil water with salt
  10. Take the slightly dry dough and roll it gently into a log.

    dough log
  11. Using a sharp knife, cut the log into ½ cm or ⅕ inch wide strips.

    cut the dough
  12. Once all cut, place the strips into the boiling water and boil your fresh egg pasta for about 2-4 minutes, depending on your preference for a more al-dente pasta.

    boiling pasta
  13. Once cooked, drain the water and serve it with your favorite sauce or butter.

    drained pasta

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