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–+ servings

Italian Egg Pasta Dough Course: Masterclass

PIATTO RECIPES
Fresh egg pasta dough is a staple in Italy. Master the basics in this Italian Egg Pasta Dough course. Video class filmed in Italy! With this basic dough, you can make many famous egg pastas like: pappardelle, fettuccine, tagliatelle, lasagna sheets and more!
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 445 kcal

Equipment

  • Rolling Pin or Pasta Machine

Ingredients
 
 

  • 200 g semola grano duro rimacinata flour also called semolina for pasta
  • 200 g white flour (('00' - preferably for pasta)
  • 4 whole eggs
  • 1 pinch fine salt (optional)

Instructions
 

Make the Pasta

  • Add the flour (mixed) in a pile to a work surface. Make a well in the center of the flour. Add the eggs to the center of the flour. Add the salt (optional)
    Begin to beat the flour into the eggs with a fork, pulling the flour in from the sides a little at a time. 
    200 g semola grano duro rimacinata flour, 4 whole eggs, 1 pinch fine salt
  • Using a stand mixer? Start with ¾ of the flour recommended and add more flour as needed. It’s better to start with too little flour than too much.
  • When the dough begins to look shaggy, compress the dough into a loose ball and begin to knead. Knead the dough until it is smooth and elastic. When you push in on the dough, it should spring back. 
  • When the fresh pasta dough is ready, cover and let the dough rest for at least 30 minutes.

Stretch the Pasta

  • Work with ¼ of the dough at a time. Keep those pieces you aren't working on covered or wrapped in plastic. This will prevent the pasta from drying out.
  • Place ¼ of the dough on a well-floured surface. Flour both sides of the dough. Roll or press the dough into a ¼ inch (½ cm) thick rectangle.
  • Pass the floured rectangle through a pasta roller, starting at the widest setting. Feed dough into machine short-side first.
    Then, place the dough lengthwise on the floured work surface. Fold the dough as you would a letter, starting with one side.
    Roll out the dough again till it is ¼ in (½ cm) thick.
  • The short side of folded dough rectangle should be a little smaller than the width of your pasta roller. Then, pass the pasta through the roller again.
    Reduce the width of the pasta roller one setting. Pass the pasta through the roller again. Always feed the pasta in short-side first
    Pass the pasta through the roller, each time reducing the roller width one setting until the resulting pasta is the thickness required for the pasta you are making!

Nutrition

Serving: 100gSodium: 74mgCalcium: 40mgVitamin A: 238IUSugar: 1gFiber: 3gPotassium: 168mgCholesterol: 164mgCalories: 445kcalTrans Fat: 1gSaturated Fat: 2gFat: 7gProtein: 16gCarbohydrates: 77gIron: 5mg
Keyword fresh pasta, pasta
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