Fresh pasta dough
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Fresh pasta dough
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INGREDIENTS
200 g 00 pasta flour
2 whole Whole egg(s)
2 whole Egg yolk(s)
 

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DIRECTIONS
01
Tip the flour into a bowl or onto the table

02
Make a well in the centre

03
Whisk the eggs and pour into the well and mix in a circular motion with a fork

04
Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'

05
(You may need a little extra beaten egg, water or olive oil)

06
Continue to work the flour and egg together with one hand until you have a soft but not sticky dough

07
Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary

08
Wrap in clingfilm and leave to rest at room temperature for at least 15 minutes

09
Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin

10
Roll it to a thickness of about 3mm

11
Set the pasta rolling machine to zero and roll the pasta through the machine twice

12
Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again

13
Repeat this process at every setting until you reach the required thickness of the pasta.

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