Homemade Pasta dough

Name: Homemade Pasta dough
Prep time: 30 min
Total time: 30 min
Cuisine: Italian, Mediterranean, European
Ingredients: 500 gr of 00 flour (or all purpose); 250 gr of whole eggs (usually 5 - free range rich yolk eggs)

7 steps

Prep:30min

Making fresh pasta it's much easier than you think! And the beautiful thing is that it doesn't have to be perfect to be tasty! Chef’s tips: If you can get your hands on free range ‘rich yolk eggs’ please don’t hesitate, will make your pasta glow! These eggs are great for pasta and pastry. To produce them chicken are usually fed a diet rich in corn. The pasta dough can be done maximum 1 day ahead being used or it will significantly discolour. Another trick to make brighter pasta is to add a touch of powdered saffron to the eggs while mixing. In case of a yolk only dough, keep the excess egg whites in the fridge and use them for a light egg whites frittata with caramelized onion the day after you have stuffed your face with pasta or if you are a bold type, why not make some spumini? (easy Italian meringue cookies)

Updated at: Thu, 17 Aug 2023 05:31:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories544.4 kcal (27%)

Total Fat7.2 g (10%)

Carbs95.8 g (37%)

Sugars0.6 g (1%)

Protein20.8 g (42%)

Sodium91.3 mg (5%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500 gr00 flour

or all purpose

250 grwhole eggs

usually 5 - free range rich yolk eggs

Instructions

Step 1

Beat the eggs with a fork and incorporate the flour gradually. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain and elastic dough. After a few minutes of working it will slowly come together and result in a smooth and homogeneous dough. As not all eggs are the same, if your dough feels too sticky to your hands, feel free to add a spoon of flour, if too dry and not binding, you can add a touch of egg white left or even a splash of water.

Step 2

When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not being too elastic when shaping your pasta.

Step 3

Proceed to roll the dough into thin pasta sheets. If you have a wooden board great, if you don’t a clean surface will work.

Step 4

Slice the pasta into thick sheets and flatten them with a rolling pin. With the help of a pasta machine, roll the pasta out. (This can also be done by hand using a rolling pin and elbow grease as well).

Step 5

It is good practice to fold your rolled pasta on itself and start over a couple of times, this process with give you a smoother and rectangular sheet that will be easier to work with at later stage.

Step 6

Pass the pasta gradually from the largest setting to the narrower settings to make thin pasta sheets accordingly to the pasta shape you have to create.

Step 7

It is a good habit to allow your pasta sheets to dry for 5 minutes on your board before cutting it into any shapes and remember to dust with extra flour only if it feels to wet and humid on your hands.