Buying ready-made pasta at the supermarket remains the easiest and least expensive action. You cook in boiling water, and enjoy with a little cheese or bacon bits, and you’re done. Did you have fun? Yes and no. On the other hand, when you fall for a good dish of fresh pasta at the restaurant, the pleasure is not the same. And the taste buds want more.
In general, the pasta in the restaurant is cooked on the spot. A recipe that is actually easy, and not that expensive. But then, why not give it a shot and make your own pasta? With Philippe Etchebest’s recipe, and his tailor-made advice, you will be able to get started.
Ingredients for 600g of fresh pasta:
- 350g flour
- 260g egg yolks (about 13)
- 1 tbsp olive oil
- 4g of salt
The steps to follow for successful fresh pasta
The challenge of the day: succeed in breaking the eggs to extract the yolk from the white, without breaking them! With 13 eggs at the same time, the bet can be tough.
The rest of the recipe is here:
To do also: Cyril Lignac reveals the recipe for his must-have ham pasta gratin