Fresh Italian Egg Pasta Dough
Mix up a batch of homemade fresh Italian pasta dough with eggs and 00 flour. After attending culinary school in Italy, I'll share all the insider tips to making the best egg-based pasta.
Servings: 1 serving (4.4 ounces or 125 grams)
Calories: 332kcal
Equipment
Ingredients
- ½ cup plus 2 tablespoons 00' soft wheat flour
- 1 ounce whole eggs (about ½ large egg)
- 0.7 ounce egg yolks (about 1 - 2 egg yolks)
- ¼ teaspoon fine sea salt
- semolina flour for dusting
- coarse sea salt for cooking
Instructions
- Add 00' flour, whole eggs, egg yolks, and fine sea salt to a mixing bowl. Using clean hands, mix the ingredients together just until a shaggy dough forms.
- Pour the shaggy dough onto a clean work surface, and gently knead/pat the excess flour together to form one solid dough.
- Shape the pasta dough into a square. Wrap the dough in plastic wrap, and allow to rest until you touch the dough and it has slightly softened, about 30–35 minutes.
- Cut the dough into 3 equally sized pieces. Use your hands or a rolling pin to slightly flatten the pasta dough so that it can fit into the widest setting of the pasta machine. Dust each side of the pasta with semolina to ensure it doesn’t stick.
- Pass the pasta dough through the widest setting on the pasta machine. Fold each side of the pasta to the middle, then pass the pasta dough through the widest setting again.
- Reduce the pasta machine width setting by one, then continue to pass the pasta through the machine. Continue flattening the pasta, reducing the setting by one, until it reaches a medium setting, about 0.5–1 mm thick (for me, setting 6 - 7). You can add additional semolina flour throughout this process if the dough starts to get sticky.
- Cut or shape the pasta in your preferred shape. Dust the pasta with semolina flour, to prevent sticking.
- Boil a pot of water, and generously season with coarse sea salt. Cook pasta for 30 seconds–2 minutes, until slightly softened. Finish cooking with sauce of choice.
Notes
How To Dry/Store Finished Pasta: Allow the pasta shapes you've made to dry out at room temperature until they've fully hardened. Place fully dried pasta in an airtight storage container for up to 3 months.
Freeze Pasta Dough: Tightly, wrap pasta dough then place in the freezer for up to 1 month. Allow the dough to thaw in the refrigerator before rolling out.
Make Ahead Pasta Dough: This pasta dough can be made 1 day in advance and kept in the refrigerator until you're ready to roll out the dough. Allow the dough to come to room temperature so it's easier to handle.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 49g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 320mg | Sodium: 632mg | Potassium: 128mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 439IU | Calcium: 51mg | Iron: 4mg
