Fresh Egg Pasta Recipe

Basic Pasta Dough

(Adapted Recipe from Malto Italiano by Mario Batali)

3.5 cups         All purpose flour

5 count          Large chicken eggs

1-3 tbsp        Water (depending on how dry your dough is)         

1. Measure out AP flour and place in large metal bowl

2. Form a well with the flour and set aside (flour should look like a crater)

3. In a separate bowl beat eggs until fully incorporated

4. Pour eggs in middle of the well and slowly incorporate flour into eggs without breaking well.

5. Once flour and eggs cannot be mixed by fork, break well and incorporate flour. The mixture should look like a slightly wet shaggy mass.

6. Start to squeeze mass together and knead with hands. Dough should be slightly sticky by not stick to hands. If dough is too dry at a tablespoon of water. (DO NOT ADD TOO MUCH WATER OR PASTA WILL NOT ROLE OUT PROPERLY in machine).

7. After dough has come together wrap with plastic wrap and let rest at room temperature for 30 minutes. (This lets the moisture redistribute throughout the dough).

8. After rested run dough through machine from the largest setting to smallest setting. If doing it by hand, roll out as thin as possible and an additional tablespoon of water to step 5. (Watch videos for dough rolling technique).

9. Cut noodles to desired thickness and size (fettucine, papardelle, linguine).

10. Bring water to a boil, add sea salt and add in freshly pressed egg noodles.

11. Cook for about 1 minute and serve immediately. (Fresh pasta cooks very fast, do not over cook).


Videos to help :)