Fresh Egg Pasta Dough
Volume 1 · Pasta Perfetto
| Amount | Ingredient |
|---|---|
| White flour | 300 g (2½ cups) |
| Salt | ½ tsp |
| Olive oil | 3 tbsp |
| Fresh eggs | 3 |
- Category: Basi
- Prep time: 15 min
- Rest time: 30 min
- Total time: 45 min
- Yield: ~500 g pasta
- Difficulty: Medium
Instructions
- Mix the flour and salt on a clean work surface. Form a well in the center.
- In a small bowl, whisk the eggs with the olive oil until combined.
- Pour the egg mixture into the well.
- Gradually incorporate the flour into the eggs, pulling from the inner walls of the well.
- Knead for 10 minutes until the dough is smooth and elastic.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
- Roll out with a rolling pin or use a pasta machine to your desired thickness.
Related Recipes
- [Leavened Dough (#244)](../244_Leavened_Dough.md)
- [Pie Crust (#243)](../243_Pie_Crust_Dough.md)
- [Pizza Dough (#29)](../029_Pizza_Dough.md)
- [Pici Cacio e Pepe (#196)](../196_Pici_Cacio_e_Pepe.md)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.