Egg Pasta Dough

Making fresh pasta is simple and fun! Depending on where you go in Italy, "pasta fresca" can be made in many different ways, from fresh egg pasta to durum wheat semolina. Here we show you how to make egg pasta, simply with 00 flour and eggs. This type of dough is traditionally used in Northern Italy for pappardelle, garganelli, tagliatelle, tortellini, agnolotti and many more shapes. If you are looking for a Vegan version go and check out our semolina pasta dough, traditionally used in Southern Italy.

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Serves: 2

Ingredients

• 200g of 00" flour 
• 2 fresh medium eggs at room temperature 
• Some semolina for dusting

Method

1. In a bowl, add the flour, make a well in the middle and crack the eggs inside. 
2. With a fork, scramble the eggs and slowly start mixing together the flour and egg.
3. As soon as you have a kind of crumbly dough, start to use your hands to bring it all together. Brush your hands with some flour and transfer the dough to your work table. 
4. Using both hands, start kneading the dough, stretching it and folding it back. 
5. If the dough is a little sticky do not add any extra flour. Instead, put a good amount of flour into your hand and continue kneading. (If you add too much flour to the dough it will become very dry and impossible to roll).
6. You know your dough is ready when it's nice and smooth and bounces back when you poke it.  
7. Cover the dough with cling film and let it rest for at least 30 minutes in the fridge. This helps to hydrate the flour and strengthen the gluten.
8. Your pasta dough is now ready and you can roll it out and shape it to whatever shape you like. 
9. To make traditional tagliatelle unwrap the dough and flatten it with a wooden rolling pin or with a pasta machine. Roll out the dough into thin pasta sheets, around 0.2 mm thick so that your dough is very thin.
10. To cut them you can use the cutter from the pasta machine but if you are doing it by hand sprinkle some flour over the dough, so that the flour is covering all of the surface of the dough. Now fold the pasta along the longest edge from the top into the middle to make a fold. Then take your pasta from the bottom and also fold this into the middle so that both sides of the pasta meet in the middle. Fold each fold of the pasta again to leave you with layers of pasta. (Check out the photos to see how this should look!).
11. With a sharp knife start to cut the layers into ribbons, about 1/2 centimetre large. Uncurl the tagliatelle and then sprinkle with some semolina to avoid the ribbons sticking to each other.  
12. Cook the pasta in heavily seasoned water and serve with the sauce of your choice. Remember that fresh pasta only takes a minute or two to cook, depending on its thickness, so you’ll need to adjust your cooking time if you follow a recipe that uses dried pasta.

TIP. If you are not going to cook your pasta right away, transfer it on a large clean tray, sprinkle extra semolina on the tray and on top of the pasta to avoid sticking. Wrap the tray with cling film and keep it refrigerated up to 48 hours.​

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