Super Easy Homemade Egg Pasta
By far possibly the easiest, most delicious pasta recipe ever! Handy for using up a surplus of eggs that your chickens are laying!
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
This is one of the easiest pasta making recipes you can do, and some of the best tasting in my opinion! It’s wholesome & delicious.