Fresh egg pasta dough
Making fresh pasta at home seems very daunting, but once you know how easy it is you will enjoy this simple luxury in your kitchen. This is a basic egg pasta dough recipe and once you can perfectly manage this dough, try and experiment with variations.
Ingredients for 2 servings
- 192g all purpose flour
pinch of salt
1/4 teaspoon olive oil
1.Sift the flour onto the working table and make a well in the center.
2.Break the eggs into the well. Add a pinch of salt to the well.
3.Use a fork to mix the egg and flour, then use your hand to bring them together and knead to form a firm dough. If the dough feels too dry, add a few drops of water. If it’s too wet, add some flour.
4.Knead until smooth for a few minutes. Lightly massage with olive oil. Wrap with plastic and let it rest in the fridge for 20 minutes.
5.Cut the dough into 4-5 pieces. Dust with flour. Feed the dough into the pasta machine on the widest setting “0”. As the sheet comes out, fold in half and feed it through the roller at “0” again. Repeat this process without folding in half for 5 more times.
6.Then adjust the thickness to “1”. Feed it into the machine once. Change the setting to “2” and pass the sheet through the machine again. Repeat this process until “6” for fettuccine.
7.Feed the pasta sheets to the cutting roller. Hang them to a pasta rack to dry a little before cooking.