Classic egg pasta dough
- May/June 2020
- Serves 4
- 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.
- 11.5g (2.3g saturated)
- 57.8g (1.1g sugar)
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.
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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