Basic Dough for Fresh Egg Pasta
- Total Time
- 20 minutes, plus 1 hour resting
- Rating
- Comments
- Read comments
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Ingredients
- 2cups all-purpose flour
- ¼teaspoon salt
- 2large eggs plus 2 egg yolks, beaten
- Semolina or rice flour, for dusting
Nutritional analysis per serving (4 servings)
285 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 11 grams protein; 185 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
- Step 2
Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
- Step 3
Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into ½-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.
Private Notes
Comments
You are absolutely correct. In addition to letting the dough rest after making it, rolling it part-way and resting it (for at least 5 minutes) makes superior pasta. This relaxes the gluten, allowing the dough to stretch in the final rolling, rather than forcing it through the rollers with brute strength.
I agree with the comment re getting the feel of the dough over time. There is a certain silky feel and a degree of springiness which is right.
One other important element not mentioned is resting. I've found it essential to roll the dough several times to close to desired thickness, then let it rest covered with a kitchen towel for 20 minutes, then finish rolling. Gives it a much better consistency.
This is the classic recipe and the one all the people in Italy use, every child knows 100 gr. 00 flour, pinch of salt and 1 large egg, if you want it a bit richer add 1 egg yolk. Is 00 flour available in the US? This amount is good for 2 portions.
Used an equal split of AP flour and semolina. Added one extra yolk. Rested the dough for a few hours before rolling.
I find it takes more eggs. I’ve tried using all purpose, semolina, and 00. I found that a combination of 50% semolina and 50% 00 is the way to go. The pasta’s texture is perfect! Family and friends say it’s the best pasta they’ve ever had!
Used AP flour, followed recipe to a T, and dough felt moderately dry after mixing. Decided to put it through the rest to hydrate since other comments noted it seemed dry at first -- after resting it was still too dry to roll out at all with KitchenAid roller. Spritzed with water and lightly kneaded to try and salvage, but 1/4c of water later and the entire batch had to go in the compost. I live in a humid area too! Recommend addl egg/oil/water compared to original recipe.
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