Fresh Pasta Dough

Homemade Egg Pasta — Italy

Two ingredients, endless pastas. The 100 g flour : 1 egg ratio behind every fettuccine, lasagna sheet and ravioli in Italy.

Ingredients

• 300 g — “00” flour or all-purpose (2½ cups)
• 3 pc — Eggs, room temperature
• 20 g — Fine semolina, for dusting
• 5 g — Fine sea salt

Step-by-Step Method

1. Make the well. Flour in a mound, salt mixed in, well in the center. Crack in the eggs and scramble them with a fork, pulling flour in gradually.
2. Knead 10 minutes. When it shags together, knead with the heel of your palm until smooth and elastic like play-dough. Too dry? Wet hands, not more egg.
3. Rest 30 minutes. Wrap tight and rest at room temperature. Skipping the rest is why dough springs back when you roll it.
4. Roll & cut. Roll to a sheet you can almost see your hand through. Dust with semolina, fold loosely, cut 1 cm ribbons for fettuccine. Cook fresh pasta just 2–3 minutes.

More Recipes You'll Love

Want the full cookbook collection? Visit the CHEF AK Gumroad store — The Biryani Masterclass, The Masala Bible, The Sauce Lab and the Complete Cooking Masterclass.