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Pasta all’Uovo
Egg pasta dough
Preparation info
- Makes about
600 g
- Difficulty
Easy
Appears in
Published 2005
The ideal proportions for homemade pasta dough are 1 large egg to every 100 g flour, but variations in temperature, humidity and flour absorbency affect the consistency and you may need to vary the quantity of flour slightly. Aim for a dough that is perfectly smooth and elastic, yet firm after kneading.
Ingredients
400 g 4 large of saltpinch
Method
Pile the flour in a mound on a surface and make a well in the middle. Break the eggs into the well and add the salt. Stir the eggs into the flour, with a fork at first, and then with your hands, until it forms a coarse paste. Add a little more flour if too moist.
Now knead the pasta dough, either using a pasta machine or by hand until it is smooth and workable, not too soft but not too