Fresh Italian Egg Pasta Dough Recipe
Introduction
Fresh Italian egg pasta dough is a simple yet versatile base for many delicious pasta dishes. With just a few ingredients, you can create a silky, tender dough perfect for rolling, cutting, and shaping into your favorite pasta shapes.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
Instructions
- Step 1: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and sprinkle the salt around the flour edges.
- Step 2: Gradually mix the eggs with a fork, slowly incorporating flour from the edges until a shaggy dough forms.
- Step 3: Knead the dough by hand for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little flour as needed.
- Step 4: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes before rolling out.
- Step 5: Roll out the dough thinly using a rolling pin or pasta machine, then cut into your desired shapes like fettuccine, tagliatelle, or ravioli.
Tips & Variations
- Use semolina flour instead of all-purpose for a slightly firmer texture and a touch of nutty flavor.
- Resting the dough is essential to relax the gluten, making it easier to roll thinly without tearing.
- Add a teaspoon of olive oil to the dough for extra elasticity and richness.
Storage
Fresh pasta dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 2 days. For longer storage, freeze the dough in an airtight container for up to 1 month. Thaw in the refrigerator overnight before use. Once cut, fresh pasta should be cooked immediately or dried for future use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make pasta dough without eggs?
Yes, eggless pasta dough can be made using just flour and water, which is common in certain Italian regions. However, egg pasta tends to be richer and more tender.
How thin should I roll the pasta dough?
For most fresh pasta shapes, roll the dough until it’s about 1-2 millimeters thick. It should be thin enough to be translucent but still sturdy enough to hold up during cooking.
PrintFresh Italian Egg Pasta Dough Recipe
This Fresh Italian Egg Pasta Dough recipe provides a simple and classic base for making homemade pasta. Using just flour, eggs, and salt, you can create delicate, flavorful pasta dough that can be rolled out and cut into your choice of pasta shapes, perfect for a variety of Italian dishes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Pasta Dough
- Method: Stovetop
- Cuisine: Italian
Ingredients
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
Instructions
- Mix Dough: In a large bowl, combine the flour and salt. Create a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
- Knead Dough: Transfer the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- Rest Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten, making it easier to roll out.
- Roll and Cut: After resting, roll out the dough using a rolling pin or pasta machine to your desired thickness. Cut into preferred shapes such as fettuccine, tagliatelle, or ravioli.
Notes
- Allowing the dough to rest is crucial to prevent it from shrinking during rolling.
- If the dough is too sticky, sprinkle with additional flour while kneading.
- Use semolina flour for dusting to prevent sticking when rolling and cutting.
- Fresh pasta cooks quickly, usually in 2-3 minutes in boiling water.
- Store any unused dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days or freeze for longer storage.
Keywords: fresh pasta dough, Italian pasta, homemade pasta, egg pasta dough, simple pasta dough
