Made This Recipe? Add Your Photo
Prep 15 mins
Cook 2 mins
This is a very traditional fresh egg pasta dough. It does not contain olive oil or water. When you cook it, it will be very light. In the cook time I said 2 minutes, but it really depends on what you are going to do with the dough. You could make lasagne sheets, or you could make fettucini, so these cooking times will be different.
- In food processor, or by hand if you don't have a food processor, mix the flour and salt.
- Add eggs, and process (mix) until just starting to come together.
- Turn out onto a floured bench and knead until satiny, smooth and a bit springy.
- This will take 5-10 minutes.
- It should not be sticky.
- If it's sticky, knead in a little more flour.
- Wrap with plastic wrap and leave it on the counter to rest for an hour.
- The dough will then be ready to roll either by hand or in a machine.
This is almost exactly how I make mine. I do 1 egg and 1 cup of flour per person - nothing else. I never add salt either. Love this dough recipe, just minus the salt. Enjoy everyone!
I have been making this past for the past 40 years and it has never failed me. This is the way I make it. I take it out of my processor, ( it will be very crumbly, but don't get upset).. I knead it about 10 times, ( it's not silky or smooth). I then cut up the dough into good size pieces, and run them through my kitchenaide pasta machine, 4 times folding the dough on each settings 1 through 6, ( this works the dough beautifully). My pasta comes out perfect, very smooth and light. You don't want to make this pasta real thick, as it will taste hard. This has worked for me and I hope that everyone will give this method a try.
Che recetta perfetta! Yes, this is the only method I'll ever use. I do make pasta reltaively often, but the recipes I've used before did have oil and water, and ALWAYS ended up gumming up the machine! This one stayed nice and dry and workable. I used it today to make paper-thin fresh lasagne sheets for MsKittyKat's White Lasagne, and what a success. Grazie, Jangomango!