Bread
Pasta Dough
BreadOrigin: Italy
Fresh egg pasta of wheat flour and eggs with a pinch of salt.
Prep
30 min
Cook
3 min
Total time
33 min
Portions
4
Total weight
473 g
Per portion
118.3 g
Ingredients
Method
Knead and rest
- Mound the flour on a board; make a well. Add eggs, salt and oil. Gradually draw flour into the eggs with a fork, then knead 8–10 minutes to a smooth firm dough.
- Wrap and rest at room temperature 30 minutes (or chill up to 2 hours; bring back to cool room temp before rolling).
Roll and cook
- Roll thin with a pin or pasta machine, dusting lightly with flour. Cut or shape as desired; dust so strands do not stick.
- Boil in abundant salted water 2–4 minutes depending on thickness (fresh pasta is quick). Drain, reserving a little water for the sauce, and serve at once.
Serving
Boil in well-salted water until al dente; toss with sauce immediately.
Storage
Use the same day, or dry/freeze shaped pasta. Fresh sheets keep refrigerated a few hours under a cloth.