Andrew Stamegna shares two homemade pasta recipes with and without eggs. You can use these recipes to make most pasta cuts. Spaghetti, linguine, rigatoni, farfalle, ravioli, lasagna, the possibilities are endless! We decided to make cavatelli. These pasta recipes will go great with our recipe for Traditional Homemade Sunday Tomato Sauce.
You can watch it here:
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Egg pastas are typical of northern Italian cuisine, while eggless pastas are more prevalent in the south. In central Italy, you will see a both types recipes and some that combine eggs and water in different ratios.
Egg pasta, or pasta all'uovo, has a rich flavor and silky texture. It is excellent for making thicker noodles like linguine and fettuccine. It's great choice for pastas that will be baked such as ravioli and lasagna. It pairs well with meat ragùs and hearty vegetables like potatoes and squash.
Eggless pasta has a clean taste that helps simple ingredients shine through. Try eggless spaghetti with garlic and oil or orecchiete with tomato and basil and see what we mean! When prepared al dente, it is firm yet tender. Most dried, store-bought pastas are made without eggs.
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All video, audio, and music were recorded, produced, and composed by Paul Stamegna.
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Chapters:
Introduction 0:00
Eggless Pasta Dough 0:47
Pasta Dough with Eggs 7:54
Making Cavatelli 13:40
Cooking Pasta Al Dente 18:10
Buon appetito! 24:02
Eggless Pasta Ingredients:
1 cup of unbleached all-purpose flour OR Tipo 00 Italian Flour
1 1/2 cups semolina pasta flour
1/2 teaspoon salt
1 tablespoon of extra-virgin olive oil
1/2 to 1 cup warm water
Egg Pasta Ingredients:
2 2/3 cups of unbleached all-purpose flour, Tipo 00 Italian flour, or a blend of the two. We chose to blend 1 1/3 cups of each.
4 large eggs
1/2 teaspoon of extra-virgin olive oil
1/2 teaspoon salt
Warm water as needed
Semolina can be used as bench flour
