Fresh Pasta with Cromwell Farms Eggs.

Fresh Pasta.

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Fresh pasta using Cromwell Farms eggs.
Keyword eggs, farm, fresh, homemade, italian, local, pasta
Prep Time 1 hour 40 minutes
Cook Time 3 minutes
Servings 5
Author David Lovett


  • 5 fresh eggs
  • 500 gm plain flour


  • In a bowl, crack the eggs and give them a quick whisk to break them up.
  • Add the flour and using a fork mix together to form a scrappy looking dough.
  • Using your hands, press and squeeze the dough together and begin kneading it, pressing and folding.. pressing and folding.. until you have a smooth ball of dough (around 8-10 minutes).
  • Wrap and set aside to rest for 1 hour.
  • Place on a flat surface and using a rolling pin, press out the dough and begin rolling it flat, giving it a quarter turn every so often to keep the shape and thickness even.
  • Continue rolling and turning (dusting with a little flour if the dough is sticking) until it's thin enough to see the shadow of your hand through.
  • Cut into manageable sized pieces and into your desired shape and size (tagliatelle, pappardelle, lasagne).
  • Cook in salted boiling water for about 3 minutes, or until al dente, and toss with something delicious like beef ragu – yum!

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