Egg Pasta Dough
Try to get type '00' pasta. This is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it's called farina di grano tenero. Which means 'tender' or 'soft' flour. I normally use eggs to make my pasta, as here, you can either use 6 eggs or if you want to make it richer and more yellow use 12 yolks.
Try to get type '00' pasta. This is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it's called farina di grano tenero. Which means 'tender' or 'soft' flour. I normally use eggs to make my pasta, as here, you can either use 6 eggs or if you want to make it richer and more yellow use 12 yolks.
- Carbohydrate 105.975 g
- Cholesterol 634.5 mg
- Fat 17.025 g
- Fiber 3.60000014305115 g
- Protein 41.865 g
- Saturated Fat 5.0565 g
- Serving Size 1 1 Serving (300g)
- Sodium 213 mg
- Sugar 102.374999856949 g
- Trans Fat 2.91 g
- Calories 758 calories
Step-by-step
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined.
- Knead the pieces of dough together – with a bit of work and some love and attention they'll all bind together to give you one big, smooth lump of dough!
- Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.
- First of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with.
- If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have).
- Dust your work surface with some Tipo '00' flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips.
- Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all.
- Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again.
- Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
- Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through.
- When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piec
Who doesn't love a fresh bowl of pasta? But what could be better than homemade egg pasta? This homemade pasta dough recipe is surprisingly easy to make, and it is a great way to improve your culinary skills. The pasta is made with just a few simple ingredients: flour, eggs, water, and salt. However, don't take this simplicity for granted; simple ingredients require good quality ingredients. This is especially true for the flour, so choose the best quality "00" flour you can get your hands on! "00" flour is a finely ground flour that will give your pasta a smooth and delicate texture. Once you have your ingredients, the process is simple: just mix the ingredients, knead the dough, and let it rest before rolling it out.
There are a few ways to roll out the pasta dough. You can use a rolling pin or a pasta maker. If you are using a rolling pin, make sure to roll the dough out evenly so that it is all the same thickness. If you are using a pasta maker, follow the manufacturer's instructions. Once the dough is rolled out, you can cut it into any shape you like. Some popular pasta shapes are fettuccine, spaghetti, and lasagna.
Now that you have your pasta dough, you can cook it and add your favorite sauce. Enjoy your homemade egg pasta!
