Classic egg pasta dough

Classic egg pasta dough
  • Serves icon Serves 4
  • Time icon Hands-on time 1 hour, plus resting

Whether you’ve run out of shop-bought pasta or just fancy having a go, you need only four ingredients and a little time to make our classic egg pasta dough recipe.

Looking for sauce ideas? Explore the recipes in our Italian pasta collection.

Nutrition: per serving

Calories
388kcals
Fat
11.5g (2.3g saturated)
Protein
13.2g
Carbohydrates
57.8g (1.1g sugar)
Fibre
3.3g
Salt
0.2g
Calories
388kcals
Fat
11.5g (2.3g saturated)
Protein
13.2g
Carbohydrates
57.8g (1.1g sugar)
Fibre
3.3g
Salt
0.2g

Ingredients

  • 300g Italian ‘00’ flour, plus extra to dust
  • 3 medium free-range eggs
  • 2 tbsp olive oil
  • Semolina flour for dusting (optional)

Method

  1. Sift the flour with a good pinch of salt onto a clean work surface in a mound. Make a large well in the centre using the base of the sieve. Crack the eggs into a jug with the oil, whisk to combine, then pour the mixture into the well.
  2. With your fingers, gradually incorporate the flour into the beaten egg mixture. Make circular stirring motions and bring increasing amounts of flour into the centre of the mound. When the dough has come together and has a good texture it’s ready, so you may not need all the flour.
  3. Once the flour has been incorporated, knead the dough as if you’re making bread – it needs to be smooth and silky, and spring back to the touch. If the dough is too dry and cracks start to appear, add 1-2 tbsp water and knead for a bit longer. If the dough is too wet and sticky, add a little flour. Wrap well in cling film, then chill for 30 minutes.
  4. Once the dough has rested you can roll it, by hand or with a pasta machine. For both methods, first cut the dough into quarters, then roll/run through the machine piece by piece. Wrap the rest tightly in cling film to keep it moist.
  5. Once it’s rolled, cut into ribbons, as thickly as you like. Or use to make other
    easy shapes such as ravioli.

delicious. tips

  1. ROLLING BY HAND
    Work in batches (see step 4) or you’ll soon run out of worktop. On a lightly floured surface using a thin rolling pin, roll out the dough as thinly as you can.
    ROLLING USING A PASTA MACHINE
    Work in batches (see step 4). Set the pasta machine to its widest setting, then flatten and shape the dough into a rectangle (making sure it will fit widthways through the rollers). If the dough seems a little wet, flour it lightly. Carefully pass the dough through the rollers, then fold in half, end to end. Repeat 2-3 times, folding and passing the dough through the rollers each time. If the dough is sticking, sprinkle the machine and work surface with a little semolina flour. Once the dough has gone through the widest setting 2-3 times, narrow the setting by a notch, then continue to wind the pasta through, without folding the dough. The dough will get longer and thinner. Carry on rolling the dough through, narrowing the rollers by a notch each time, until the pasta is translucent and very long.

  2. ltalian ‘00’ (or doppio zero) flour has been milled to a super-fine consistency for soft, smooth pasta. This flour is also great for baking and breadmaking.

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