Although aesthetically pleasing, combining eggs in a flour well to make fresh pasta is certain to be messy and inefficient ...

Homemade pasta is soft, velvety, and smooth. It's completely different from anything you can get from a box. And, get this.

Being able to create your own homemade pasta dishes is as rewarding as it is fun. Whether it’s a simple tagliatelle, carefully shaped parcels of filled ravioli or thick tubes of rich ...

This noted and my conscience clear, if there is a kitchen task more rewarding than making fresh egg pasta then I am not sure I know of it. It is the alchemy of two everyday ingredients (possibly ...

Add the eggs and pulse until the mixture resembles ... and serve with your sauce of choice. Fresh pasta can be frozen, once shaped or cut, on a tray dusted with semolina. Once frozen, transfer ...

Prawns cooked swiftly in olive oil, with white wine and scented with lemon zest, are netted for the second time in fresh egg pasta. Cooking times for the prawns and the pasta are brief ...

The egg-based, ribbon-like pasta is akin not just to spaghetti ... dishes are made better by their simplicity, which allows the fresh ingredients that are included to truly shine.

James Martin whips up a super quick fresh pasta dish (made with his super duper ... bowl and make a deep well in the centre, crack in the eggs and gradually mix the flour into the eggs until ...

At Bluone, a family-owned, Bologna-based food tour company and cooking school, Alvaro learned to make sfoglia, traditional fresh egg pasta. Once she mastered the dough, her teacher Francesca ...

adopts the “kama-tama udon” style (boiled udon noodles fresh from the pot mixed with raw eggs). The sauce and pasta are mixed in a bowl and the hot noodles naturally half-cook the egg.