EGG RIBBON PASTA RECIPES

Steps:

• In a small bowl, whisk eggs with a pinch of salt and black pepper. Set aside.
• Heat a 12-inch skillet over medium and add 1 tablespoon of butter. Once butter has melted, pour in about 1/3 of the egg mixture and swirl if needed to create a thin layer of egg on the bottom of the pan. Let cook undisturbed for about 2 minutes, or until cooked through. Run a thin spatula under the cooked egg to release it from the pan, then flip and cook second side for about 1 minute. Transfer to a large cutting board.
• Return pan to the heat, add 1 tablespoon of butter, and repeat step 2. Repeat a third time, using up the remaining egg mixture.
• Using a sharp knife, cut each of the three egg rounds on your cutting board into 1/2-inch thick ribbons that mimic the look of pasta. Reserve until ready to serve.
• Preheat oven 400F. Trim the woody ends of the asparagus and transfer to a sheet pan in a thin layer. Add cherry tomatoes to the same pan and drizzle over enough olive oil (about 3 tablespoons) to coat the vegetables. Season with salt and pepper, then roast vegetables until the tomatoes blister and asparagus is caramelized. Remove pan from oven and set aside.
• In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add garlic and sauté for 1 minute. Add in egg pasta and vegetables (along with any olive oil left in the sheet pan) and toss to combine.
• Gently divide the egg pasta and vegetables between two plates and top with grated Parmesan and basil. Finish with black pepper and serve immediately.

Steps:

• Measure and sieve flour and mound it on a work surface (preferably wooden). Scoop the center of the mound.
• In a small bowl light beat the eggs and pour the in the center of the mound.Add a pinch of salt and extra virgin olive oil
• First with a fork then with you hands start to pull in flour to combine ingredients.
• Knead dough for a 5-10 minutes until smooth and no longer sticky.If needed dust with more flour or, if the dough is too hard add a tablespoon of water.
• Shape into a ball and cover with a plastic wrap. Let rest for 15-30 minutes on the counter top to let the dough develop elasticity.
• Visually divide dough ball into 8-10 pieces. Cut off one piece with the dough scraper and cover the rest of the dough with a plastic wrap.
• With your fingers lightly flatten the dough and sprinkle it with flour.Set machine on the widest setting (0) and pass the dough for the first time.Fold the dough in half and pass again on the same setting.
• Run each piece through machine, adjusting to next-narrower setting, until you rich thickness of approx 1.2 mm or position 6 on Marcato Atlas Pasta Machine . Return machine to original setting for each piece.
• Arrange ready sheets of pasta on a lightly floured work surface and let dry for about 10 minutes. Cut each sheet into strips about 1-2 inch thick, depending on your preference. You can use a cutter wheel with straight or ruffled edges.
• Repeat the process with remaining dough.
• Let pappardelle strips stand until slightly dry to touch for 20 to 30 minutes.
• At this point they’re ready to use right away or you can let them dry on a pasta drying rack overnight.
• Package in a paper box to store in the pantry.