Italian Pasta Dough Recipe
Learn how to make homemade pasta from scratch with this easy pasta dough recipe. All you need is flour and eggs.
Equipment
- Pasta Board - optional, if you don't have a pasta board, you can prepare the dough directly on a clean work surface
- fork - to mix flour and eggs
- bench scraper - to bring the dough together
Ingredients
- 400 g "Tipo 00" Flour - finely milled soft wheat flour. Alternatively, you can use all-purpose flour
- 228 g Eggs - about four medium eggs
Instructions
- Weigh the ingredients and tip the flour onto your work surface in a pile. Use a small bowl or measuring cup to create a well in the center of the flour that can contain the eggs. Crack the eggs into the well.
- Break up the yolks with a fork and scramble the eggs. Incorporate more and more flour from the edges until the mixture in the center forms a thick paste.
- Fold in the remaining flour with a bench scraper and incorporate it with a cutting motion to get evenly sized chunks of dough. Bring everything together with your hands and start kneading. If there's any flour left that doesn't integrate easily, leave it out.
- To knead, fold one half of the dough over itself and then push it down and stretch it away from your body. Rotate the dough 90 degrees and repeat. Knead for at least 10 minutes. The dough might feel a bit crumbly or sticky in the beginning, but will come together into a smooth dough ball the longer you knead.
- Wrap it tightly in cling film and let it rest for at least 30 minutes at room temperature. Then, roll it out to shape your favorite type of pasta. If you don't plan to use the dough right away, place it in the fridge to rest. Let it come back to room temperature before using. It's best to use this dough within 24 hours.
- Cook the pasta in salted boiling water for 1-2 minutes and serve it with your favorite sauce.
Video
Notes
The perfect hydration for fresh egg pasta dough is about 57% (the total weight of the eggs should be 57% percent of the total flour weight). This equals about 1 egg for every 100g of flour. If you want to be very precise, you can crack your eggs into a bowl and weigh them. Then calculate the amount of flour needed respectively.
Example: The weight of 3 medium eggs is 171g. --> 171g / 0.57= 300g = The amount of flour you need for a dough made with three eggs.
You can use this basic recipe for filled pasta (tortellini, ravioli etc.), long ribbon pasta (tagliatelle, pappardelle etc.) or for fresh lasagne sheets.
This recipe yields a dough for delicate and silky pasta. If you want a dough with more "bite" and texture, you can substitute up to 50% of the "tipo 00" flour with fine semolina flour (semolina rimacinata di grano duro). Adding semolina flour works best for textured shapes like garganelli or homemade rigatoni.
Nutrition
Calories: 446kcalCarbohydrates: 77gProtein: 18gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 212mgSodium: 83mgPotassium: 186mgFiber: 3gSugar: 0.5gVitamin A: 308IUCalcium: 47mgIron: 6mg