Fresh 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
Scale
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
Find it online: https://cookwithyana.com/fresh-italian-egg-pasta-dough-recipe/
