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How to make the best egg pasta dough

How to make the best egg pasta dough

Gradually add the water to the mixture, and leave it until the meat becomes soft and firm at the same time. Shape the meat into medium balls the size of an apricot. In this recipe, use 1 kilogram of meat, and keep half a kilo in the refrigerator to be used later on. In an oven iron skillet, put the olive oil and fry the meat balls until they are browned, then add 2 cups of the Marinara sauce, and let it simmer for minutes.

Boil the Bucatini pasta according to the instructions on the package. Drain the pasta, then wash it with cold water and set it aside. Add the meatballs over the pasta, and then put all types of cheese. Put the skillet in the oven for minutes or until the cheese melts.

This adaptable pasta recipe will work with whatever flour you've got in the pantry over the backs of your kitchen chairs or on a washing line if you have one. A homemade pasta dough recipe from Jamie Oliver that shows you how to make fresh pasta. It couldn't be easier! Serve with fresh pesto, or just Parmesan. Follow Gordon's cooking tips for making fresh pasta dough, and you'll leave the boxed stuff behind forever. You'll need a rolling pin, a manual.

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