egg pasta

Dressed simply with sauteed mixed mushrooms, cheese, garlic and parsley - the fresh pappardelle is allowed to shine in this tasty Italian dinner.

Pappardelle con funghi (mushroom pappardelle)

dried porcini mushrooms (see Notes)

unsalted butter

Swiss brown mushrooms,

garlic cloves, finely chopped

1kg fresh pappardelle (see Notes)

flat-leaf parsley, finely chopped

parmesan,

The heat of the pasta softens and mingles with the salady ingredients, and the fragrant lemon dressing wakes everything up and binds it together. It’s pasta, but it’s light. It’s a salad, but it’s warm.

Pasta with zucchini, prosciutto and lemon

prosciutto

Ligurian black olives

thyme leaves

linguine

zucchini, halved lengthways, thinly sliced into half-moons

Good handful of wild rocket

In this recipe, Korean grilled barbecue meets Bolognese, the classic Italian meat sauce. Ground beef is simmered in a sauce that starts with a traditional base of saut&eacute;ed onion, carrots and celery, to which scallions, garlic, ginger and soy sauce are added. As the sauce cooks, the flavors of the tomato paste and soy sauce meld, creating a deeply salty-sweet mixture, while the addition of chopped mushrooms provides depth and complexity. Be sure to use egg pasta here as the richness contrasts nicely with the sauce.

          Korean Bulgogi Bolognese        

onion

carrot

celery

garlic cloves,

peeled, minced ginger

tomato paste

beef

white button mushrooms, finely chopped (about 2 cups)

scallions

soy sauce

turbinado sugar

Kosher salt and black pepper

egg pasta (tagilatelle or pappardelle)

Parmesan,

A simple and easy fresh pasta recipe for the perfect pasta dough that’s delicate, firm, and silky. Pairs well with any sauces or fillings. Perfect texture!

Easy Fresh Pasta

eggs

¾ cup all purpose flour

semolina flour

olive oil

salt

all purpose flour

Add the all purpose flour and semolina flour into a large bowl and form a well in the center.  Add the eggs, oil, and salt to the center.  Start mixing the eggs with a fork while gradually adding more and more flour until it a dough forms into one piece.

Transfer the dough onto a floured surface and knead for about 5 minutes until the surface is smooth. Add more all purpose flour if the dough is sticky. Wrap the dough in plastic wrap and let it rest for 30 minutes up to overnight in the fridge for gluten development.

Cut out ¼ of the dough and roll it out flat enough to fit through the lowest setting of your pasta machine. Roll out your pasta dough to your desired level of thickness. Repeat with the remaining dough.

Before cutting your pasta sheet into noodles or shapes, let it dry for about 5 - 10 minutes for easier handling.

Dry your fresh pasta in a single layer if not immediately serving. After it&#x27;s completely dry, you can store them plastic bags.

Instant Pot Beef and Noodles is the perfect comfort food. Simple weeknight dinner recipe that everyone will love and crave!

Instant Pot Beef and Noodles

lb chuck roast (diced)

onion soup mix

water

beef broth

cream of mushroom soup

sour cream

Push the saute button on the Instant Pot. Set the timer for 5 minutes and add in the oil and beef. Stir occasionally with a wooden spoon.

Once the meat starts to cook and loses the pink coloring, add the onion soup mix into the Instant Pot.

Pour in the can of cream of mushroom soup and add the water and beef broth as well.

Close the lid, and cook on high pressure for 25 minutes.

Once the time has passed, do a quick release and then take off the lid.

Add the egg pasta and stir in the sour cream.

After you&#39;ve mixed together the ingredients, let it thicken a bit in the Instant Pot.

Once it&#39;s at a texture you like, serve and enjoy :)

https://content.jwplatform.com/videos/GhPHGmAj.mp4

The perfect one-pot meal in your pressure cooker. Learn how to make the best Instant Pot Beef and Noodles using this video recipe. Full instructions, serving ideas, cooking tips and more!

How to make homemade pasta (egg pasta) with just two ingredients and a simple process- no pasta machine required. This pasta dough recipe can then be used to make homemade pasta noodles, sheets, and shapes! I&#039;ll also take you through how to store fresh pasta, dry it, and cook it!

How to Make Homemade Pasta (Egg Pasta)

00 flour

eggs (large)

basil leaves

Place the flour on a clean working surface, create a well in the middle, and then add the eggs to the well.

Start by beating the eggs with a fork or spoon in the center, and then slowly start to incorporate the flour into the egg mixture until you have a very rough ('scraggly' as I call it) dough. Read the FAQs for doing this process with a stand mixer/food processor.

Once you have a rough dough, knead it with your hands, making sure to stretch and pull the dough until it becomes smooth and elastic. This process will take a while, so be patient- it usually takes me around 10 minutes.While kneading the dough, it may initially feel like you need more water or flour but don&#039;t add in anything yet – just keep working with it. If it continues to stick to your hand even when smoother-looking, you may need an extra spoonful of flour. If it&#039;s still a bit crumbly, then add a spoonful of water.

Step 1: Prepare the egg pasta dough

Allow the dough to rest for 15 minutes, wrapped tightly with plastic wrap. Once rested, it should be soft and tender, and easy to work with.

Meanwhile, as it rests, you can prepare your tools for shaping the homemade pasta dough, including:Extra flour to dust the surface, or use semolina (semola flour)EITHER a rolling pin or pasta machine (if you have one)Knife or bench scraper to cut the dough.Kitchen towel to cover the rolled egg pasta sheets so they don&#039;t dry.

Step 2: Rest the dough

Once it's rested, divide the dough into 4-6 pieces (these will be easier to work with).

To shape the pasta, you'll then be using one of three methods: using a rolling pin, a pasta machine, or a pasta extruder.

Step 3: Roll and shape the pasta dough.

If you use a pasta extruder, then simply feed the dough into the extruder, press it through, and toss with a little extra flour/ semolina to make sure they don&#039;t stick.The shapes you can make will depend on what disks you have for your extruder but will often contain several diameters of round noodles and flat noodles (like the flat ribbon noodles used for Pad Thai) and certain tube-shaped pasta too.

Using a pasta extruder:

Use the rolling pin to roll out the dough as thin as it will go. In most cases, we want the egg pasta to be between 2-3mm.

Hand-rolled pasta (and pasta sheets) are great for when you want to make pasta including:Lasagna sheets, Pappardelle, Tagliatelle, fettuccine, Ravioli, Tortellini, Farfalle, Orecchiette, cavatelli, etc.

For wide homemade pasta noodles (aka ribbon, pappardelle, etc.):Once you&#039;ve rolled out your sheet, cut it to the length you want your noodles to be, trimming off the ends for a rectangular piece (those discarded pieces can be re-rolled).Roll the pasta up, loosely, from the shorter end of the rectangle, then use a sharp knife to cut along the rolled-up sheet to the width of the noodles you want. Unroll the pasta, and those are your noodles.

For Lasagna Sheets:Once you&#039;ve rolled out the dough, then use your measured bench scraper or a ruler to help measure and cut the lasagna sheets to size. Making them homemade means you can fit them perfectly into any baking dish you own!Use a sharp knife or pizza cutter to cut out the sheets. Feel free to hold the ruler in place over the pasta to cut straight lines.Chef&#039;s note: You can also make laminated pasta (where you layer two sheets of pasta with herbs or ingredients between)

Using a Rolling Pin:

Once you've divided the dough, flour one piece (liberally) and roughly flatten it by hand, thick enough to fir the first setting of your pasta machine (usually '0').

Feed the pasta through the machine and then fold it like a letter (to fit inside an envelope- one side over the other) and repeat 3 more times.

Then pass the dough through each setting, slowly making it thinner until you reach your desired thickness.If the dough starts to feel tacky at any point, then sprinkle a little more flour over it.

You can then hand cut lasagna and any of the pasta varieties mentioned above. Alternatively, most pasta machines will also come with separate attachments for spaghetti and slightly wider (Fettucine) noodles.

Using a pasta machine:

If you&#039;re wondering how long to cook egg noodles, it will depend on whether they are fresh, frozen, or dried. To cook fresh egg noodles:Bring a pot of salted water to a boil over medium-high heat, then add in the egg pasta and stir it immediately. This will help it to avoid sticking together.Fresh pasta will cook faster than dried, so keep an eye on it. The exact time will depend on how thick it is and what type of pasta you&#039;ve made (i.e., ravioli vs. noodles). However, it&#039;s usually ready in less than 3 minutes!!Strain the pasta – the leftover salted pasta water can be frozen to add to stocks, soups, and sauces.Note that if you freeze or dry the pasta, then the cooking time will increase. Add an extra 1-2 minutes for frozen egg pasta and an extra 2-4 minutes for dried egg pasta.

How to cook fresh pasta

This super quick scrambled egg pasta will be your new favorite. If you love simple foods with bursting flavors, give this a try! You need nothing else on the side!!

Egg Pasta (Scrambled Egg Spaghetti)

(7 ounces) spaghetti ((2 servings))

garlic (minced - about 6)

tbsp red chilli flakes ((refer notes))

sea salt ((adjust

parsley (chopped

Boil pasta: Bring 10 cups water to a boil in a large pot. Add salt and spaghetti. Cook al dente following the timings on the package (mine takes 10 mins). Reserve ¼ cup pasta cooked stock/ water. Drain the pasta to a colander.

Make the sauce: Heat oil in a pan and saute garlic until it begins to shrink and turn aromatic. Stir in the chili flakes and cook for 30 to 50 seconds. Pour the reserved pasta water and add salt as needed. (note - pasta stock has some salt). Cook until the sauce reduces a bit and thickens.

Make scrambled egg pasta : Pour the eggs, scramble and cook until they are fully cooked, yet soft. Taste test and adjust salt to your preference. Toss the pasta with the eggs and add herbs. Serve hot or warm.

This is my favourite dish now, very tasty and filling. Thanks for sharing this very easy recipe

❤️❤️❤️ this dish. 
Sometimes I add broccoli slaw to it and Panko breadcrumbs on top with Parmesan cheese.
So good!

Absolutely delicious. I used linguine, topped with a little grated parmesan, threw a couple of handfuls of spinach in while the sauce was reducing, and subbed in truffle salt and salt-free butter.

very very authentic and great outcome. I really like your contributions.

Hi. This came out very well and my children enjoyed it . Thank you so much for this easy recipe.
A small query - Can this be made and sent for the kids lunch box?

Thank you

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The most viewed egg pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy Fresh Pasta

Instant Pot Beef and Noodles

How to Make Homemade Pasta (Egg Pas...

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The most viewed egg pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine