Egg Pasta Dough

Preparation info
  • Makes 1 pound 450 g )—about 5½ cups uncooked noodles, 4 cups cooked;

    4

    main-course servings or 8 first-course servings
    • Difficulty

      Easy

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This is silky Italian egg pasta dough. It is used for filled pastas as well as noodles. It will need to be kneaded by hand; but this dough is soft and pleasant to work with. To knead, the dough should be formed into a ball, flattened with the heel of the hand, rotated a quarter turn, gathered up, and the task repeated until the dough is smooth. The dough will require less kneading if a machine is used, as the piece of dough can simply be put through