1/1 Photo of Fresh Egg Pasta - Mario Batali
From Molto Mario episode MB5725, "Toscana III."
My Private Note
Units: US | Metric
- 1Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc).
- 2Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape.
- 3Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms.
- 4Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
- 5Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.
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Nutritional Facts for Fresh Egg Pasta - Mario Batali
Serving Size: 1 (702 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2125.8
- Calories from Fat 235
- Total Fat 26.1 g
- Saturated Fat 7.3 g
- Cholesterol 744.0 mg
- Sodium 294.0 mg
- Total Carbohydrate 382.9 g
- Dietary Fiber 13.5 g
- Sugars 2.0 g
- Protein 76.7 g