Pasta dough (Pasta Fresca)
Master the art of pasta-making with our Homemade Pasta Dough recipe, featuring just two ingredients: eggs and flour. This versatile dough serves as the foundation for a variety of pasta shapes and styles, from silky tagliatelle to delicate ravioli. With step-by-step instructions, you’ll learn how to create the perfect pasta dough, whether you’re making classic egg pasta or experimenting with colourful variations like spinach, beetroot, or saffron. Let your culinary creativity shine as you knead, roll, and shape this dough into delicious pasta creations that will impress your family and friends.
Pasta dough
Servings
2
servingsPrep time
15
minutesCooking time
30
minutesIngredients
2 large eggs
220 g white plain flour (0 or 00 if you can find it)
Directions
- Place flour in a mound on a clean work surface. Create a well in the centre of the flour mound and crack eggs into it. If adding colourings like spinach, beetroot, or saffron, incorporate them into the eggs.
- Using a fork, beat the eggs in the well, gradually incorporating flour from the edges. Once all the flour is incorporated, knead the dough thoroughly until smooth and elastic.
- Cover the dough with a bowl and let it rest for at least half an hour to allow gluten to relax.
- Divide the rested dough into 2 equal parts. Using a pasta machine, roll each portion of dough through progressively thinner settings (#1 to #7), without skipping any numbers.
- Use rolled-out dough to create desired pasta shapes, such as tagliatelle, fettuccine, or ravioli. Cook fresh pasta in boiling salted water until al dente, then serve with your favourite sauce.
Notes
- Always calculate approx 100g flour per egg.
