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Pasta Fresca
Fresh Pasta Dough
Preparation info
- Makes about
750 g
- Difficulty
Easy
Appears in
By Alessandro Pavoni and Roberta Muir
Published 2015
If you want to make a smaller quantity, use 100 g flour per egg for each 150 g pasta dough. This quantity of dough will make about eight serves.
Ingredients
3⅓ cups 500 g 5 x 60 g
Method
Sift the flour into a large bowl, break the eggs on top and mix in with a fork.
Using your hands, bring the mixture together to form a firm dough. Tip onto a clean, dry workbench lightly dusted with extra flour and knead the dough for 5 minutes or until smooth; dust your hands or the bench with a little more flour if the dough starts to stick. Wrap in plastic film and refrigerate for at