Mastering Homemade Pasta: Egg Pasta Dough

There’s a magic to making pasta dough. All it takes is a handful of ingredients, the right technique and a bit of patience and endurance. There are countless recipes for pasta dough (probably almost as many as there are Italian nonnas) but this one is a tried-and-tested favorite egg dough recipe, perfect for making silky long pasta shapes or filled pasta. Make sure to pay attention to exact weighing of ingredients as well as following the technique step by step to achieve a smooth and workable dough.

Ingredients

• 400 grams finely ground flour (see recipe notes)

• 50 grams semolina flour

• 250 grams eggs (approximately 5 whole eggs, option to replace 20 grams of egg white with an extra yolk) 

  
  

Tools

• A large bowl (preferably wooden)

• Kitchen scale

• Fork

• Kitchen towel

• Large wooden working board

Combine the flour and semolina flour in your bowl. Using your fist, create a well in the center and add the eggs into it. Begin scrambling the egg with the fork. The egg mixture will quickly thicken up as it picks up the flours. When you approach a custard-like consistency, place the fork to the side. Start incorporating the remaining dry ingredients by scooping them over the center with your hands and pressing down several times with your fingertips. Turning the bowl, repeat this step from all sides until there’s no loose

flour left.

Turn out the dough onto a working board and start kneading it with the ball of your hand for at least 15 minutes, transforming it from a shaggy mass into a smooth dough. Wrap your dough in a lightly moistened kitchen towel and let it rest for at least 30 minutes. After this wait you are ready to sheet your dough and start preparing your chosen pasta recipe.

Note: while kneading you can adjust the hydration carefully by either dusting your dough with flour or spritzing on some drops of water. I suggest kneading for at least 5 minutes before making any adjustments.