Fresh Egg Pasta Pasta Basics
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Learn how to make fresh pasta from scratch with this easy Italian pasta dough recipe. All you need is flour and eggs. This basic recipe can be used for different types of filled pasta (ravioli, tortellini etc.), ribbon pasta (tagliatelle,pappardelleetc.),rigatoniorfresh lasagne sheets. One dough – endless pastabilities!
Ingredients and Tools You’ll Need
Fresh egg pasta uses a ratio of 1 egg per 100 g for each person. However, since eggs vary in size and weight, it’s more accurate to weigh the eggs first and then calculate the amount of flour you need respectively. The ideal dough hydration is 57% (the total weight of the eggs should be 57% of the total flour weight).
Example:The weight of 4 eggs = 228 g → 228 g / 0.57 = 400 g. If you use smaller or larger eggs, you have to adjust the amount of flour accordingly.
- “Tipo 00” flour –finely ground soft wheat flour. If you can’t find this type of flour, you can use all-purpose flour.
- Eggs –for best results and a nice golden colored dough, use organic eggs from pasture-raised hens with a vibrant orange yolk.
- Digital kitchen scale –always weigh your ingredients. It’s more accurate than measuring by volume.
- Fork –to mix flour and water.
- Bench scraper –to help bring the dough together before kneading it with your hands.
- Wooden pasta board –optional but very practical as itstays in place and absorbs excess moisture during kneading. If you don’t have one, you can prepare the dough directly on a clean work surface.
Step-by-Step Instructions
Step 1
Weigh the ingredients and tip the flour onto your work surface in a pile. Use a little bowl or measuring cup to create a well in the center of the flour that can contain the eggs. Then, crack the eggs into the well.
Step 2
Break up the yolks with a fork and scramble the eggs. Work your way from the center outwards and incorporate more and more flour, until the mixture in the center forms a thick paste. Fold in the remaining flour with a bench scraper to get evenly sized chunks of dough. Then, bring everything together with your hands and start kneading.
Step 3
To knead, fold one half of the dough over itself, then use the heel of your hand to push it down and stretch it away from your body. Rotate the dough 90 degrees and repeat. Knead for at least 10 minutes. If there is any flour left that doesn’t integrate easily, leave it out. The dough might feel a bit sticky or crumbly at first, but will become smoother the longer you knead. After kneading, the dough should have a smooth and velvety texture that’s neither dry nor sticky. Wrap the dough in cling film and let it rest for 30 minutes at room temperature.
Step 4
After resting, roll the dough out and shape it into your favorite type of pasta! If you don’t plan to use the dough right away, place it in the fridge to rest. Let it come back to room temperature before using. It’s best to use the dough within 24 hours. Cook the pasta in salted boiling water for 1-2 minutes. Pair it with your favorite sauce and enjoy!
Tips & Tricks
- Classic egg pasta dough is traditionally made with “tipo 00” flour, which is ideal for delicate and silky pasta. However, if you prefer a little more “bite” and a more rustic texture, you can substitute up to 50% of the flour with fine semolina flour (semolina rimacinata di grano duro). This makes the dough a little more sturdy and yields a nice “al dente” texture. Adding semolina flour also helps pasta to retain its shape. It works best for textured shapes like Garganelli or homemade Rigatoni.Rule of thumb:Use a higher amount of semolina flour for a sturdier dough and textured shapes. Use a higher amount of “tipo 00” for a more elastic dough and silkier pasta.Play around and experiment with the ratios to see which flour blends you like best.
- If the dough feels tough to knead, you can do a double rest: Bring the dough together and knead for 2-3 minutes. Wrap it in cling film and let it rest for 10 minutes. After the first rest, the dough will feel much softer. Continue to knead for 5-7 minutes. Wrap it again and let it rest for another 30 minutes.
Common Questions About Homemade Pasta Dough
If you can’t find “tipo 00” flour, you can use all-purpose flour. Look for flour with a protein content of at least 11-12%. A strong gluten network is necessary to achieve elasticity and the right dough texture. I don’t recommend using cake flour, as it doesn’t have enough gluten and protein for making pasta.
You can make the dough in advance and refrigerate it tightly wrapped in cling film for up to 48 hours. I, personally, prefer to use it within 24 hours.
For this recipe, eggs are required to give the dough the desired texture and bite. If you don’t like to use eggs, I recommend makingsemolina pasta,which only contains semolina flour and water.
You can prepare the dough, shape the pasta and then freeze the uncooked pasta on a tray. Once frozen, you can transfer the pasta to a plastic bag or airtight container to save space.
More Pasta Recipes You May Like:
- Lasagna al Forno
- Fresh Beet Pasta Dough
- Tagliatelle alla Bolognese
- Pappardelle al Limone
- Asparagus Ravioli with Saffron Cream Sauce
- 5 Ways to Make Ravioli
- Pappardelle with Lamb Ragu
Italian Pasta Dough Recipe
published by: Julia
Learn how to make homemade pasta from scratch with this easy pasta dough recipe. All you need is flour and eggs.
Print Recipe Pin Recipe
Prep 15 minutes mins
Resting Time 30 minutes mins
Total 45 minutes mins
Course Pasta
Cuisine Italian
Servings 4 People
Calories 446 kcal
Equipment
Pasta Board – optional, if you don't have a pasta board, you can prepare the dough directly on a clean work surface
fork – to mix flour and eggs
bench scraper – to bring the dough together
Ingredients
- 400 g "Tipo 00" Flour – finely milled soft wheat flour. Alternatively, you can use all-purpose flour
- 228 g Eggs – about four medium eggs
Instructions
Weigh the ingredients and tip the flour onto your work surface in a pile. Use a small bowl or measuring cup to create a well in the center of the flour that can contain the eggs. Crack the eggs into the well.
Break up the yolks with a fork and scramble the eggs. Incorporate more and more flour from the edges until the mixture in the center forms a thick paste.
Fold in the remaining flour with a bench scraper and incorporate it with a cutting motion to get evenly sized chunks of dough. Bring everything together with your hands and start kneading. If there's any flour left that doesn't integrate easily, leave it out.
To knead, fold one half of the dough over itself and then push it down and stretch it away from your body. Rotate the dough 90 degrees and repeat. Knead for at least 10 minutes. The dough might feel a bit crumbly or sticky in the beginning, but will come together into a smooth dough ball the longer you knead.
Wrap it tightly in cling film and let it rest for at least 30 minutes at room temperature. Then, roll it out to shape your favorite type of pasta. If you don't plan to use the dough right away, place it in the fridge to rest. Let it come back to room temperature before using. It's best to use this dough within 24 hours.
Cook the pasta in salted boiling water for 1-2 minutes and serve it with your favorite sauce.
Video
Notes
The perfect hydration for fresh egg pasta dough is about 57% (the total weight of the eggs should be 57% percent of the total flour weight). This equals about 1 egg for every 100g of flour. If you want to be very precise, you can crack your eggs into a bowl and weigh them. Then calculate the amount of flour needed respectively.
Example: The weight of 3 medium eggs is 171g. –> 171g / 0.57= 300g = The amount of flour you need for a dough made with three eggs.
You can use this basic recipe for filled pasta (tortellini, ravioli etc.), long ribbon pasta (tagliatelle, pappardelle etc.) or for fresh lasagne sheets.
This recipe yields a dough for delicate and silky pasta. If you want a dough with more “bite” and texture, you can substitute up to 50% of the “tipo 00” flour with fine semolina flour (semolina rimacinata di grano duro). Adding semolina flour works best for textured shapes like garganelli or homemade rigatoni.
Nutrition
Calories: 446kcalCarbohydrates: 77gProtein: 18gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 212mgSodium: 83mgPotassium: 186mgFiber: 3gSugar: 0.5gVitamin A: 308IUCalcium: 47mgIron: 6mg
Keywords fresh egg pasta, homemade pasta, pasta dough, pasta from scratch
