Imagine creating restaurant-quality pasta right in your own kitchen with just a few simple ingredients and some culinary magic! This basic fresh egg pasta dough is your gateway to experiencing the true essence of Italian cuisine. Whether you're a novice cook or a seasoned chef, mastering this fundamental recipe will elevate your cooking skills and impress everyone at your dining table with handmade, silky-smooth pasta that store-bought versions can never match.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional)
Instructions
- Begin by measuring out 2 cups of all-purpose flour. Make sure to spoon the flour into the measuring cup and level it off with a knife to avoid packing it down, which can result in too much flour.
- On a clean surface or in a large mixing bowl, create a mound with the flour. Make a well in the center of the flour mound, ensuring the walls of the well are high enough to hold the eggs without spilling.
- Crack 3 large eggs into the well you created in the flour. Be careful to avoid any shell fragments. If you prefer, you can also whisk the eggs in a separate bowl before adding them to the well.
- Add 1/2 teaspoon of salt to the eggs. This will enhance the flavor of the pasta. If you choose to include olive oil, add 1 tablespoon of olive oil at this stage for added richness and elasticity.
- Using a fork, gently beat the eggs in the well, gradually incorporating the flour from the edges. Continue this process until the mixture starts to come together and forms a shaggy dough.
- Once the dough starts to form, use your hands to knead it. Gather the dough into a ball and begin kneading it on the floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
- After kneading, shape the dough into a ball and wrap it in plastic wrap or cover it with a clean kitchen towel. Let it rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, making it easier to roll out the pasta later.
- Once the dough has rested, it is ready to be rolled out and shaped into your desired pasta form, such as fettuccine, tagliatelle, or lasagna sheets. Use a pasta machine or a rolling pin to achieve your desired thickness.
- After cutting the pasta, you can cook it immediately in boiling salted water for 2-4 minutes, or let it dry for later use. Fresh pasta cooks much faster than dried pasta, so keep an eye on it!
Tips
- Temperature Matters: Use room temperature eggs for the most consistent dough texture.
- Flour Quality: Choose high-quality, fresh all-purpose flour for the best results.
- Kneading Technique: Don't rush the kneading process - a full 8-10 minutes develops the gluten and creates that perfect elastic texture.
- Resting is Crucial: Never skip the 30-minute rest period, as it allows the gluten to relax and makes rolling much easier.
- Humidity Check: If your kitchen is humid, you might need slightly less liquid or a bit more flour.
- Storage Tip: If not using immediately, you can store the wrapped dough in the refrigerator for up to 24 hours.
- Freezing Option: Fresh pasta dough can be frozen for up to 2 weeks - just wrap it tightly in plastic wrap and place in a freezer bag.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 45g
Protein: 10g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 140mg
