Fresh Italian Egg Pasta Dough Recipe
Introduction
Fresh Italian egg pasta dough is a simple and versatile base for homemade pasta. With just a few basic ingredients, you can create tender, flavorful dough perfect for a variety of shapes and sauces.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
Instructions
- Step 1: On a clean surface, form a mound with the flour and create a well in the center. Crack the eggs into the well and sprinkle the salt over the flour.
- Step 2: Using a fork, gradually mix the eggs and flour together until a dough starts to form. Then, knead the dough with your hands for about 10 minutes until it becomes smooth and elastic.
- Step 3: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
- Step 4: After resting, roll out the dough with a rolling pin or pasta machine to your desired thickness. Cut into shapes like fettuccine, tagliatelle, or use for filled pastas.
Tips & Variations
- Use ’00’ flour for an even silkier texture and easier rolling.
- For a richer dough, add an extra egg yolk or a tablespoon of olive oil.
- If the dough is too sticky, sprinkle with a little more flour while kneading.
Storage
Fresh pasta dough can be wrapped tightly in plastic and refrigerated for up to 2 days. For longer storage, freeze the dough for up to 1 month—thaw in the fridge before rolling. Cook the dough immediately after rolling for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dough without eggs?
Traditional Italian egg pasta dough requires eggs to provide richness and structure. For egg-free pasta, consider recipes specifically designed for plain flour and water dough.
How thick should I roll the pasta dough?
Roll the dough to about 1-2 millimeters thick for most pasta types. Thinner dough works well for delicate shapes like ravioli, while slightly thicker works for noodles and fettuccine.
PrintFresh Italian Egg Pasta Dough Recipe
This Fresh Italian Egg Pasta Dough recipe is a classic foundation for homemade pasta. Combining simple ingredients—flour, eggs, and salt—it creates a smooth, elastic dough perfect for rolling out and cutting into your favorite pasta shapes. This versatile dough yields tender, flavorful pasta that can be used in a variety of Italian dishes, from tagliatelle to ravioli.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (does not include cooking pasta)
- Total Time: 45 minutes (including resting time)
- Yield: Serves 4 people (makes about 12 ounces of pasta dough) 1x
- Category: Pasta Dough
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
Instructions
- Mix the dough: On a clean surface, form a mound with the flour and create a well in the center. Crack the eggs into the well and sprinkle the salt. Using a fork, gently beat the eggs and gradually incorporate the flour from the edges until a shaggy dough forms.
- Knead and rest: Knead the dough with your hands for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten for easier rolling.
- Roll and cut: Divide the dough into smaller portions. Using a rolling pin or pasta machine, roll each portion out thinly to your desired thickness. Cut into shapes like fettuccine, tagliatelle, or use it to make filled pasta such as ravioli.
Notes
- Use all-purpose flour for a balance of gluten strength and tenderness; for a more traditional texture, you can substitute with ’00’ flour if available.
- Resting the dough is critical to make it easier to roll and shape without shrinking back.
- If the dough feels sticky, dust with a little extra flour but avoid adding too much to keep pasta tender.
- Fresh pasta cooks quickly in boiling water—typically 2 to 4 minutes depending on thickness.
Keywords: fresh pasta dough, Italian pasta, homemade pasta, egg pasta, pasta recipe, fresh egg pasta
