So you’ve got your chickens… And you have a tonne of eggs… And you’re wondering what to do with them all? Making your own super easy homemade egg pasta can be super rewarding. It’s really quite easy!
This super easy homemade egg pasta recipe only uses two ingredients. With the help of a KitchenAid Stand Mixer & 3 Piece Pasta Attachment, you’ll be a pasta chef in no time!
Why is homemade pasta better than store bought?
There are many health advantages to making your own pasta. You can choose the ingredients that go into your pasta, which is one advantage. Store-bought pasta frequently includes additives and preservatives that are bad for your health. Whole wheat flour and other whole grain flours, which are a good source of fibre and other nutrients, can be used to make pasta from scratch.
To make your pasta sauce healthier than store-bought sauces, which frequently include added sugar and preservatives, you can also use fresh, organic ingredients. Making pasta from scratch also gives you control over how much salt and oil you use, which can aid in maintaining a healthy diet. Overall, making pasta at home is healthier than buying it from the store and can be enjoyable and rewarding for anyone trying to eat healthier.
Additionally, since homemade pasta is prepared from scratch, it is cooked right away, giving it a more flavorful and al dente texture.
Super Easy Homemade Egg Pasta
Equipment
- Stand Mixer
- Dough Hook For Stand Mixer
- Dough Roller & Spaghetti Cutter Attachment For Stand Mixer
- Glad Wrap or Eco-Friendly Alternative
- Large Saucepan
Ingredients
- 7 eggs from your homestead chickens
- 6 grams flour of your choice
Instructions
- Add ingredients to your Stand Mixer with the dough hook attached & mix on a low setting for 5-10 minutes.
- Remove dough from mixer and form into a ball. Cover with glad wrap to avoid drying, and pop in the fridge for 30 minutes minimum.
- Attach pasta rolling attachment to your Stand Mixer.
- Remove dough from fridge and cut a small 4cm by 4cm piece from the dough.
- Turn the Stand Mixer on and feed the piece of dough through the pasta sheet roller. You should get a flat piece of dough that will become spaghetti.
- Once you have about 10 sheets of pasta rolled out sheets, it’s time to swap your pasta roller attachment to the spaghetti cutter attachment.
- Dust pieces of rolled dough with flour to avoid it sticking to the spaghetti cutter, and feed each piece through. Lay each piece somewhere either rolled up into a ball or out flat whilst you work through each rolled piece of pasta.
- Bring water to a boil in a large saucepan and splash in a tablespoon of olive oil. Once water is at a boil add spaghetti to cook. Spaghetti can be cooked straight away or saved to cook for a slightly later date (make sure you cover and refrigerate if you opt for this option). Pasta should only need about 2 minutes to cook. Being egg pasta it will cook very quickly and there’s nothing worst than overcooked egg pasta!
Notes
Why is egg pasta better than non-egg pasta?
Comparing egg pasta to traditional pasta made with only wheat flour, it is generally believed that the latter is a more nutrient-dense choice. The pasta dough’s protein, vitamin, and mineral content is increased by adding eggs. High-quality protein, B vitamins, and minerals like selenium, iron, and zinc are all present in large quantities in eggs.
Furthermore, eggs’ yolks are a good source of good fats like omega-3 fatty acids. However, egg pasta also has more calories and cholesterol than regular pasta, so if you’re watching your cholesterol or calorie intake, you should only eat it occasionally. It’s also important to note that egg pasta is simple to convert into a gluten-free option and may be a better option for those who have celiac disease or gluten intolerance.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag me at @rachelsftelfer on Instagram and hashtag it #ourlifeonthefarm
