Egg pasta

  • Support the blog

    A one time donation to help fund the blog and associated materials

    £1.00

  • Ingredients:
    • 2 eggs
    • 200g bread flour
    • A handful of blanched, chopped nettles or spinach (optional)

    Method:
    Stick the flour into a bowl with the nettles (if adding) and add the eggs. Mix together, by hand, to form a dough. You may need to add a splash of water, but be careful not to make the dough too wet.

    Lightly flour your work surface and knead the dough for about 5 minutes, before rolling out thinly with a rolling pin and cutting into thin strips.

    Cook the pasta in boiling, lightly salted water for 3-5 minutes.

    Great served drizzled with olive oil and a squeeze of lemon juice.

    Published by The Saxon forager

    Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Google photo

    You are commenting using your Google account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s

    %d bloggers like this: