🍝 Ma Pâte à pâtes fraîches

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal offers a vegan option, while egg substitute can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile, while vegetable oil is often less expensive.

semolina flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose flour is more accessible.

salt

Mix flour and salt in a mound on a clean surface.

Make a well in the center of the flour mound.

Crack eggs into the well and add olive oil.

Using a fork, beat the eggs gently, gradually incorporating the flour from the edges.

Knead the dough by hand until smooth and elastic, about 8-10 minutes.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Divide the dough into smaller portions for easier rolling.

Roll out each portion using a pasta machine or rolling pin until thin.

Cut the rolled dough into desired shapes (fettuccine, tagliatelle, etc.).

Dust the cut pasta with semolina flour to prevent sticking.

Bring a pot of salted water to a boil.

Add the fresh pasta to the boiling water and cook for 2-4 minutes until al dente.

Drain the pasta and serve with your choice of sauce.

Cooking Techniques

Spice Level:

Allergens