Homemade Fresh Pasta (Macaroni)
A traditional recipe for making fresh pasta dough from scratch using eggs and flour, which can be cut into various shapes or formed into tube-shaped macaroni using glass pipes.
Ingredients
- 2 whole Egg yolks, fresh (From fresh eggs)
- 2 whole Egg whites, fresh (From fresh eggs)
- 1.5 cups All-purpose flour, finely sifted (Approximately 180-200g; use as much as needed to make a firm dough without water)
- 0.25 cup All-purpose flour, for dusting (For rolling and shaping)
- 1 whole Raw egg, beaten (Optional, for sealing pipe macaroni)
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Instructions
- 1In a large bowl, combine 2 egg yolks and 2 egg whites. Gradually add the sifted flour, mixing continuously, until you form a firm dough with the consistency of pie crust dough. Do not add any water. The dough should be stiff and hold together well.
- 2On a large board or clean work surface, roll out the dough to its full extent until it is very thin, about 1/8 inch thick (approximately the thickness of a coin). Work quickly as the dough will begin to harden within an hour of being rolled out.
- 3Using a sharp knife or pasta cutter, cut the rolled dough into small squares, diamonds, circles, or any desired shape. Work quickly before the dough hardens. The pasta can be used immediately or dried for storage (in winter, it will keep for a few days).
- 4For tube-shaped macaroni, roll the dough even thinner than for flat pasta. Cut the dough into ribbons of your desired width. Dredge the ribbons with flour. Wrap each ribbon lengthwise around a glass pipe or dowel, joining the two cut ends together with a little beaten raw egg to seal. Allow the pasta to harden slightly around the pipe, then carefully slide the pipe out, leaving hollow tubes.
- 5Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-4 minutes until tender but still firm (al dente). Fresh pasta cooks much faster than dried pasta. Drain and serve immediately with your favorite sauce.
