Homemade Egg pasta
Nothing tastes quite like homemade pasta, the perfect addition to classic Polish chicken soup or Italian carbonara. Especially when you make it with fresh, high-quality yolks like OVOBOX! Their intense color and texture make the dough elastic, springy, and beautiful. This recipe is not just a way to create a special meal, but also a great way to have fun in the kitchen!
Ingredients (for about 300g of pasta)
- 200 g type 00 flour (or regular wheat flour)
- 100 g OVOBOX liquid egg yolk
- a pinch of salt
- optional: 1 teaspoon olive oil
Preparation:
- Pour the flour onto a pastry board and form it into a mound, then make a well in the center and pour in the OVOBOX liquid egg yolk.
- Mix with a fork, then knead by hand until you have a smooth, elastic dough.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Roll it out thinly and cut into strips, or simply use a pasta machine.
- Cook in salted boiling water for about 2–3 minutes, until al dente.
