How to Make Egg Macaroni Pasta



This fresh macaroni pasta is much tastier than the dry sort and is well worth the effort to make it.

Ingredients

  • 175g Tipo 00 (pasta suitable) flour and extra for kneading
  • 1/4 tsp salt
  • 1 large egg
  • 3 egg yolks
  • 2 tbsp fine semolina flour
  • 2 tsp sea salt (for cooking)

Steps

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    Add the flour and salt together into a processor. Blend on the pulse button to sift.
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    Add the egg and egg yolks. Blend on the pulse button until a pasta dough forms. Take the dough out and start kneading it on a floured work area. The semolina flour should be used for dusting.
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    Knead the dough briefly until it becomes smooth.
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    Wrap the dough in plastic food wrap. Place in the refrigerator for one hour to chill.
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    On removal from the chilling, knead for a further 5 minutes. Again, dust with semolina flour. Use the original flour for the actual kneading.
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    Cut the dough into small pieces about half a teaspoon in width. Cut as many as possible.
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    Using a clean piece of dowel wood as a small rolling pin, roll each small piece of dough into a thin, long strip. Roll this long shape back over the dowel to form a tube. Continue until all shapes are formed.
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    Place the tubes on a baking sheet covered in parchment paper. Lightly dust the tray with more semolina flour.
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    Fill a large saucepan with water and bring to the boil. Add the salt, then the macaroni.
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    Cook for 2 - 3 minutes and drain. Add your favorite sauce for serving.

Tips

  • Did you know that in 1788, Thomas Jefferson developed such a liking for macaroni pasta that he sent his secretary to Naples to purchase a macaroni machine? Not much pasta was eaten in the USA in those days...

Things You'll Need

  • Food processor
  • Clean work surface
  • Plastic food wrap
  • Dowel wood, clean
  • Parchment paper
  • Saucepan

Article Info

Categories: Pasta and Noodles