Basic Pasta Dough
Planning estimate: about 75 minutes total.
Includes mixing, kneading, resting, rolling and briefly cooking the pasta. Hand shaping and larger batches can take longer.
Equipment: Mixing bowl · Pasta roller · Knife or pasta cutter · Large pot.
An estimate from the preparation steps, including stated waits. Allow extra time as needed and follow the recipe’s doneness checks.
Fresh egg pasta starts with flour, eggs and salt. This recipe includes hand-mixing and food-processor methods, followed by kneading, resting, rolling and cutting the dough.
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Ingredients
Method
- NOTE: have additional flour with you. Make a well inside a stainless steal bowl with the flour ( or on the counter top). Then add the beaten eggs and salt. Slowly incorporate the eggs until the mixture forms a ball. Then bring together the dough together and knead for 5 to 10 minutes. Add additional flour as needed. Cover with plastic, and let rest for 30 minutes.
- Add the flour and salt and pulse. Beat the eggs separately and then slowly add in the eggs, one teaspoon at a time. Once the mixture just starts to look like couscous, stop and remove from food processor. Form into a ball and knead for 5 to 10 minutes on the counter top. Cover with plastic and let rest for 30 minutes.
- After the dough has rested portion out dough into 4 oz balls. Next run the portioned dough through the pasta roller using the widest setting. keep running the dough through the roller moving the roller to the next shortest setting, until you reach your desired thickness.
- Next cut pasta into necessary lengths and widths and boil in very salted water until al dente. Do not overcook.
Skills you are practicing
Practice mixing, kneading, resting and rolling fresh pasta dough.
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