Egg Pasta Dough

Egg Pasta Dough

Silky, elastic pasta dough made from just flour and eggs, ready to roll and cut.

Total 58 min Makes 4 servings Calories 260/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

This classic Italian dough comes together with a simple well-and-knead method, yielding a smooth, supple sheet perfect for fettuccine, ravioli, or lasagna. Resting the dough relaxes the gluten, making it easier to roll thin without tearing. Use it fresh or dry it for later.

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Method

  1. Mound the flour and salt on a clean work surface or in a large bowl and form a well in the center.

  2. Crack the eggs and egg yolk into the well and add the olive oil.

  3. Using a fork, beat the eggs together, then gradually incorporate the flour from the inner rim of the well, working outward.

  4. Once the mixture becomes too thick to whisk, use your hands to bring the dough together into a rough ball, incorporating the remaining flour.

  5. Knead the dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.

  6. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

  7. Divide the dough into 4 pieces. Working with one piece at a time, flatten it slightly and pass it through a pasta roller, starting at the widest setting and progressively narrowing until the desired thickness is reached.

  8. Cut the rolled sheets into your desired pasta shape and dust lightly with flour to prevent sticking.

  9. Cook the fresh pasta in a large pot of well-salted boiling water for 2 to 3 minutes, or until tender but still firm to the bite.

  10. Drain and serve immediately with your sauce of choice.

Rate this recipe

★ 3.3 (1)

Comments

    Log in to comment.

    Egg Pasta Dough

    This classic Italian dough comes together with a simple well-and-knead method, yielding a smooth, supple sheet perfect for fettuccine, ravioli, or lasagna. Resting the dough relaxes the gluten, making it easier to roll thin without tearing. Use it fresh or dry it for later.

    58 min 4 servings 260 cal

    Ingredients

    • 2 cups all-purpose flour, plus more for dusting
    • 3 large eggs
    • 1 egg yolk
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil

    Method

    1. 1

      Mound the flour and salt on a clean work surface or in a large bowl and form a well in the center.

    2. 2

      Crack the eggs and egg yolk into the well and add the olive oil.

    3. 3

      Using a fork, beat the eggs together, then gradually incorporate the flour from the inner rim of the well, working outward.

    4. 4

      Once the mixture becomes too thick to whisk, use your hands to bring the dough together into a rough ball, incorporating the remaining flour.

    5. 5

      Knead the dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.

    6. 6

      Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

    7. 7

      Divide the dough into 4 pieces. Working with one piece at a time, flatten it slightly and pass it through a pasta roller, starting at the widest setting and progressively narrowing until the desired thickness is reached.

    8. 8

      Cut the rolled sheets into your desired pasta shape and dust lightly with flour to prevent sticking.

    9. 9

      Cook the fresh pasta in a large pot of well-salted boiling water for 2 to 3 minutes, or until tender but still firm to the bite.

    10. 10

      Drain and serve immediately with your sauce of choice.