Eric’s Easy 4-Egg Pasta

Yesterday was what one of our friends refers to as a “triple-activity day” – an early morning hike while the slopes warm up, skiing or riding in the early afternoon, and collecting sap before the sun goes down. We and the chickens enjoyed the sunshine and warmth also but our “triple-activity day” was focused on egg production and collection so you can continue to enjoy Maple Souffles, Crustless Quiche, and our Easy 4-Egg Pasta. While you can certainly use a pasta machine, we prefer to roll and cut ours by hand. The noodles aren’t quite as pretty but the process is fun and the clean up is easy!

** Recipe adapted from The Joy of Pasta by Joe Famularo & Louise Imperiale

INGREDIENTS
4 Eric’s Eggs

1 1/2 tbs olive oil

3 cups of flour – some people recommend semolina but we find all-purpose works just fine

1 tbs warm water

1 tsp salt

GET COOKING 
Clean your counter – the cat was probably on it while you were at work, searching for the source of bacon scent.

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Put your flour in a mixing bowl with the salt and mix. Form a deep well in the flour and crack the eggs into the well. Add the water and oil. Use a fork to slowly whisk together the the ingredients until the dough begins to form.

The mixing process is easiest when you slowly whisk bits of the flour into the eggs by pulling the flour from the sides of the well into the center insteadof just trying to mix the contents in the bowl together all at once.

When you can no longer mix the dough with your fork – it may be in several chunks – tip it out onto your (clean) floured work space. Knead the dough, adding a bit of flour here or there if it’s too sticky, until it’s smooth and elastic. Typically 11 minutes seems to do it.  We recommend setting a timer so you make sure you get all that kneading done … we tend to feel like our dough is ready after about 5 minutes but that extra time really does help to ensure the pasta isn’t tough.

Divide the dough into two even balls and cover them with a damp dish towel or some plastic wrap and let the dough rest for 15 minutes.  Get a pot of water boiling on the stove.

Flour your work surface again and roll the dough out into a very thin, even sheet. Roll your dough up like a yoga mat and use a sharp knife to cut thin strips. Unroll the  pasta and place it directly into the boiling water – make sure you put all noodles in at once otherwise they’ll cook unevenly. Cook time will vary based on how thick your noodles are but make sure to keep an eye on ’em because fresh pasta cooks much faster than dried.

Drain pasta and serve with pesto made from last seasons’ basil or another delicious sauce!

* Typically we take the second half of the dough, roll it out, cut it up, and place the unrolled noodles into small, freezer-safe, single-serving containers. You can store the uncooked pasta in the freezer for a while and cook it up for a quick, homemade meal, mid-week. Noodles should be placed into the boiling water while still frozen. 

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