Simple Fresh Egg Pasta Dough

A basic recipe for creating the most common fresh pasta dough, perfect for shaping into tagliatelle, pappardelle or fettuccine. This is a foundational recipe to build confidence. It’s made with just flour and eggs and is the easiest dough to work with: soft, elastic and reliable. While in the south we often use semola and water doughs, this egg-based version is typical of central and northern Italy and widely used across the country. The ratio is simple: 100g/3½oz/¾ cup of flour and 1 egg p