carbSlow Cooker
Fresh Pasta
A simple fresh pasta dough with two workflows: Philips Pasta Maker (fast) or classic bench method (best texture control).Prep15 MIN
Cook0 MIN
Yield0 CUBES
Ingredients
flour250 g
egg + cold water95 g
plain flour250 g
eggs2 large
water45 g
olive oil10 g
salt4 g
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Batch Specs
Makes 0 × 1/2 cup cubes.
Freezer life: 3 months.
Reheat time: 4-6 mins.
Instructions
01
## Variant A — Philips Pasta Maker
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1. Fit desired disc.
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2. Add 250g flour to the chamber.
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3. Crack egg into a cup and top up with cold water so the combined weight is 95g.
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4. Add the egg+water mixture and press play.
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## Variant B — Bench / Hand-kneaded dough
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### Make a well
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1. Put flour on the bench and form a well in the centre.
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2. Add liquids into the well.
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3. Crack in eggs.
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4. Add olive oil + salt.
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5. Mix with a fork, slowly bringing flour in from the edges.
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6. Once thick, switch to hands and bring it together.
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### Knead (key step)
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- Knead for 8–10 minutes. You want a smooth surface, slight bounce when pressed, and it should not be sticky.
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- If too dry → wet hands slightly and keep kneading.
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- If too sticky → dust with a little flour.
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### Rest (don’t skip)
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- Wrap tightly (cling wrap or container).
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- Rest at least 30 minutes (up to 2 hours).
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### Rolling / shaping
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1. Cut into 2–4 pieces.
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2. Flatten and roll (machine or rolling pin).
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3. Aim thinner for noodles; slightly thicker for shapes like fettuccine.
Reheating Guide (per cube)
Microwave4-5 MINS
Stovetop6-8 MINS
Oven15 MINS
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