We just love how quick and easy it is to make fresh egg pasta. Whether that’s for making your own spaghetti, linguini, ravioli or tortellini, this basic pasta recipe will do it all.
But, on those super cold autumn or winter nights, you really can’t go past gnocchi di patate, or potato gnocchi. Whether in a creamy sauce, a thick and rich ragu, or a light and breezy vegetable braise, gnocchi will always please hungry diners.
If you’ve ever tasted homemade pasta, then you’ll know that dried pasta can’t even compete. They’re worlds apart. What a lot of people don’t realise though, is that fresh pasta is really easy to make.
Sure, it is a little fiddly, and messy, but you can make enough for the whole family, and still have leftovers in just a few minutes – oh, and it keeps too!
Apart from keeping fresh pasta in your fridge for a few days, you can also dry it out, and vacuum seal it for longer shelf-life, and you can freeze fresh pasta for months. Now that’s convenient, fresh pasta for months!
How do you make fresh egg pasta? It’s easier than you think! The recipe below will walk you through step-by-step, but in essence; mix the ingredients, knead, rest, roll and cut, then cook. Yes, it’s THAT easy!
Of course, if you don’t know how to make gnocchi di patate, then you’ll find it’s really quite similar; cook and mash potatoes, combine ingredients, roll and cut, cook and enjoy.
Fresh pasta and gnocchi really couldn’t be easier to make, and if you’d like to see it prepared live, you can also join in this week’s live Cook-a-Long via Eventbrite. During this livestreamed event, Chef Kit will be making both fresh pasta and gnocchi, so you’ll see for yourself just how easy it is!
Fresh Egg Pasta and Gnocchi Ingredients
Fresh Egg Pasta and Gnocchi Equipment
So, let’s make some pasta!
How to Make Fresh Egg Pasta
Fresh Egg Pasta
- Large mixing bowl
- Large saucepan
- Rolling Pin
- Pasta machine
- 3 cups All purpose/plain flour
- 4 Lrg Eggs
- Place ingredients in a bowl (or free form on a work surface), and mix to form a ball.
- Knead the dough until all the loose bits of pasta stick to the ball, and it begins to look smooth.
- Wrap pasta in cling film, and rest for 20mins in fridge.
- Rest for 10mins on work surface, then cut into quarters.
- On a lightly floured surface, roll the pasta out until 2mm thick - this will take some time.
- Alternatively, run the pasta through a pasta machine, in this order:
- - Twice at the thickest, then fold on itself in thirds.
- - Then, begin decreasing thickness, going through to a thinner one of approx. 2mm.
- Once the pasta is rolled, cut into the desired shape/style; lasagna, spaghetti, fettuccine, ravioli, or tortillini.
- To cook, place into salted boiling water. The pasta will float to the top once cooked, about 2-3mins. Filled pasta will take longer.
How to Make Gnocchi di Patate
Gnocchi di Patate
- Large mixing bowl
- Large saucepan
- 1 cup Potato cold and mashed
- 2 cups All purpose/Plain flour
- 1 lrg Egg
- Place the cold, mashed potato in a large mixing bowl, add the egg, and mix until loose.
- Add the flour, one cup, then ½ cup at a time.
- Mix dough until a ball forms.
- Form dough into long ropes. Cut the ropes into ½”/1cm long pieces.
- Cook in boiling, salted water. Drop the gnocchi into the water (they will sink), and float to the top once cooked.
- Serve with your choice of sauce - cream, tomato, or vegetable.
Thanks for checking out this post on how to make easy fresh egg pasta and how to make gnocchi di patate. If you make either of these recipes at home, please come back and post a comment, or share a photo with the tag: #LarderPantryandGarden.
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