Egg Pasta Dough

Egg pasta dough is very versatile and one of the most popular doughs to use when making homemade pasta. It's much easier than you think too. And you only need all-purpose flour and some eggs which you probably have already in your house. Did you think you could start making fresh pasta today? Well, you can!

Course Main Course

Cuisine Italian

Prep Time 1

Total Time 1

Servings people

Calories 442kcal

Author Tom DeVincenzo

Cost 15

Equipment

Ingredients

3⅓ cup All purpose flour or 00 fine flour (equivalent to 400 grams)
4 eggs
warm water as needed

Instructions

Start with a clean surface (this can be a pastry or dough board or your countertop) and pour the all-purpose flour out.
Next, put your hand in the middle of the flour, and using a circular motion, start making a "well". Gradually make it larger and larger, but make sure to keep the walls intact. It needs to be large enough to hold all the eggs though, so keep that in mind.
Now, let's start cracking the eggs right into the "well" we created with our hands.
Once all your eggs are in, slowly start whisking them with a fork.
Once whisked, slowly start to tap the flour from the sides of the well into the middle to combine with the egg. Do this SLOWLY...or you'll end up with egg all over your countertop or wooden board.
Now, with your hands, start working everything together to form the dough.
Then, using your scraper, corral any of the remaining flour that hasn't stuck to the large dough.
Just as before, make a small well in the center of the remaining flour and add a little warm water to the dough. Once it forms, add it to the large egg pasta dough.
Once all the flour has been 'picked up', start kneading the dough. We’ll knead the dough for about 10 minutes until it becomes homogeneous where it’s soft and you don’t feel the flour on the dough. Try and do this on a large wooden board.
Once the dough is finished, roll it into a ball and cover it with a bowl or some plastic wrap. Let it sit for at least 30 minutes before beginning to make your homemade pasta.

Nutrition