Description
This Homemade Egg Pasta Dough recipe is your go-to guide for making fresh, silky pasta from scratch. With just four ingredients, you’ll be able to create tender, delicious noodles that are perfect for any Italian dish. Learn how to master this essential kitchen skill with easy-to-follow steps.
Ingredients
All-Purpose Flour: 2 cups (10 oz / 283g) – For a chewier, more traditional pasta, use “00” flour (doppio zero).
Large Eggs: 3 – Farm-fresh eggs with deep orange yolks will give your pasta a beautiful golden color.
Water: 1 tbsp – You may need a little more or less depending on the humidity and your flour.
Extra Virgin Olive Oil: 1 tbsp – Adds flavor and makes the dough more pliable.
Instructions
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Form the Flour Volcano: On a clean work surface, create a well with the flour. In a small bowl, whisk together eggs, water, and olive oil. Pour this mixture into the flour well.
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Bring the Dough Together: Use a fork to whisk the eggs, slowly incorporating flour from the edges. Once it’s too thick for a fork, use your hands or a bench scraper to form a dough ball.
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Knead to Silky Smoothness: On a floured surface, knead the dough for 8-10 minutes until smooth and elastic. The dough should be firm and not sticky.
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Let the Dough Rest: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature, up to 2 hours.
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Roll and Cut Your Pasta: After resting, divide the dough into four pieces. Roll each piece out on a floured surface until it’s thin and cut it into your desired shape (e.g., fettuccine, pappardelle).
Notes
Storage: Store leftover dough in a sealed bag in the fridge for up to 2 days or freeze it for up to 3 months.
Troubleshooting: If the dough feels too sticky, add flour a tablespoon at a time. If it’s too dry, add water half a teaspoon at a time.
Making by Hand: No pasta machine? Roll the dough with a rolling pin for an authentic hand-made touch.
