Updated: Jan 27
Using this basic recipe you can make lots of different pasta shapes, like tagliatelle, pappardelle, tagliolini, maltagliati, sorpresine, farfalle, Mandilli di Saea, garganelli ravioli, tortellini, tortelloni, cannelloni and even lasagne.
Ingredients for about 500g handmade pasta dough:
280g 00 flour + 20g semolina wheat flour (or 300g all-purpose flour)
“Yes, you basically need flour and eggs, that's all!”
If you are not familiar with those 2 kinds of flour, semolina is a finely ground, but still coarse, “hard wheat” flour, giving the dough a bit more firmness and the cooked pasta a bit more of a bite. Italian “00” flour is the Italian version of all-purpose flour, just more finely ground, and gives the pasta a more silky feel than regular all-purpose flour. However, you can just use all-purpose flour if that’s what you have on hand.
1. MIXING THE INGREDIENTS
Place the flour in a bowl. Make a well in the center and crack the eggs into it.
Gently combine eggs with flour using a fork from the middle outwards.
With your hands, gradually incorporate the flour from the outside of the well toward the center, kneading gently until the mass of dough comes together.
2. HOW TO KNEAD THE DOUGH
Put the dough on a wooden surface and knead it until it is smooth and resilient.
You may need to add more flour, or you may not be able to incorporate all of the flour, depending on the humidity and the size of the eggs. If the dough is sticky or extremely pliable, knead more flour in.
Work the mass of dough with your hands to develop the gluten in the flour for about 10-15 minutes or until it is smooth and elastic.
Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn and repeat the kneading motion.
If you prefer using an electric mixer:
In a mixing bowl, whisk the “00” and the semolina flour, until well combined.
Create a well in the center of the flour mixture. Pour the eggs into the well. Combine using the electric mixer fitted with a paddle attachment. Do this at low speed until the mixture resembles wet sand. Add cold water, a teaspoon at a time, if too dry.
Take the mix out of the bowl. Press it together with your hands to form a ball. Place it back in the bowl.
Change to a dough hook attachment. On medium speed, continue to knead until the dough is soft. This takes 3-4 minutes.
Put the dough onto a work surface lightly dusted with semolina flour. Knead by hand for 1 min.
Cover the dough and place it in the fridge to rest for at least half an hour before using.
After the resting time, dust the work surface with some extra flour, take a portion of dough the size of a large orange and press it out flat with your fingertips.
Set the pasta machine at its widest setting, (usually '0, but it depends on the kind of machine you use).
Pass the dough through the rollers once.
Fold the resulting strip into thirds.
Roll the pasta dough through the widest setting 5 times, till your dough has a rectangular shape and is smooth. Lightly dust the pasta with flour if it is at all sticky.
Narrow the setting of the pasta machine to position '1' and roll the dough through.
Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness. It should now be very delicate, elastic to the touch and slightly translucent.
Hope you enjoy this base recipe to make egg dough! If you make it, please let me know your thoughts and tag me on my Fb page Pasta Journey or my Instagram _pastajourney_ . I would love to hear from you!