egg pasta dough

Below, you will find three simple recipes for pasta dough. Whichever one you choose to cook with, make sure you have good quality ingredients and lots of patience for kneading and resting the dough! If you&#039;re looking for pasta shapes you can easily make at home, have a look in the text above!

Three Different Pasta Doughs: Semolina, Egg and Egg Yolk

semolina flour

120 ml warm water

00 flour

eggs

Tip your semolina or 00 flour on a work surface. Create a well. If you&#039;re using water, add it little by little and mix pinching the sides in, creating a paste-like consistency. If you&#039;re adding eggs, crack the eggs/ egg yolks in the well and pinch with your fingertips to start combining (see videos below).

Carry on until the pasta dough completely absorbs the moisture and the dough comes together.

Start kneading the dough by pressing your palm toward forwards on the dough, then fold the dough back and repeat the motion. Keep kneading for 10 minutes, until the dough looks smooth and shiny.

If your dough feels too dry and doesn&#039;t come together, add a tbsp of water at a time, and keep kneading. If it feels too sticky, add a sprinkling of semolina/ 00 flour.

Wrap a dough ball in cling film to prevent drying out and leave to rest for 30-60 minutes.

Rested dough is ready to be used! Videos below show how to create various pasta shapes with or without a pasta machine.

If you have a pasta rolling machine and would like to use to it, there are plenty more shapes you can create with your pasta dough. The video below shows how we make a simple egg pasta dough (Pasta all’uovo) and use it to make six pasta shapes. 

Linguine
Tagliatelle
Strichetti
Farfalle
Pappardelle

Six Simple Pasta Shapes You Can Create with a Pasta Roller

This video shows how we make a simple semolina pasta dough and then use it for five different pasta shapes. None of them requires a pasta roller. 
Visit Somebody Feed Seb, for more details: 
https://somebodyfeedseb.com/home-made-pasta/ 

1. Cavatelli
2. Malloreddus
3. Fusilli
4. Trofie
5. Olive Leaves

5 Pasta Shapes That You Can Make WITHOUT A PASTA MACHINE

Pappardelle Pasta

Free range eggs (Room temperature)

Tipo 00 (14.10 ounces. or plain/all-purpose flour)

Homemade pappardelle pasta dough starts with good quality flour. Measure up to 100g/3.5oz per person and include one egg each.

Create a mound of flour on your bench, adding some extra to the side to use while you knead.

Then, make a well in the middle, and crack the eggs into it, before whisking together using a fork or mixing with your hands.

Slowly drop in the flour from the sides of the well, mixing it through and being careful not to let any of the egg escape.

Once the egg is mixed in with the flour, you can use a fork to drag any excess from your board back into the dough before starting to mix it together with your hands.

Press down and forward with the palm of your hands, then fold back in and repeat.

If you find the pappardelle pasta dough is too dry, wet your hands with some water and then continue to knead – don’t add water to the dough itself, it shouldn’t need it! If the dough is too wet, gradually add flour and keep mixing.

Knead the egg pasta dough for around 10 minutes or until it smooths out and softens in consistency.

Create a ball with your homemade pappardelle pasta dough and cover it tightly with cling wrap or a bowl then leave to rest for 10-20 minutes.

After your pasta dough has rested, check that it is soft and smooth then cut a nice thick piece, sprinkle flour on the top and bottom and press down with your fingers slightly flattening it.

How to roll out the pappardelle pasta:

Cut a small piece of dough (less than a third of the ball) and flatten it slightly with your hands then make sure to sprinkle flower on both the top and bottom.

Sprinkle flour on top of the pasta machine (where you will feed the dough through) and twist the dial to the widest setting.

Take the dough through the machine, then fold it in half, turn it on its side and take it through the same setting again. Repeat this 3 x times.

Then change the setting to the next one up, feeding the pasta sheet through every time, up to (and including) the sixth setting. (My pasta machine goes from 1-7, so I stop at 6. If yours only goes to 5, stop at 4)

Once you have a beautiful sheet of pasta, sprinkle flour on your board, place the sheet on top then cover both sides with another sprinkle of flour!

Now, fold the pasta sheet in half, then again and repeat 2 x more times.

Using a sharp knife or pastry cutter, slice strands approx. 2-3cm apart, then unravel them to reveal your beautiful pappardelle pasta!

Once you have made the pasta, wrap a few of the strands around your fingers, creating nests and leave to rest on a tray lined with baking paper.

Sprinkle with flour and leave until you are ready to cook OR put the tray in the freezer until the pasta is frozen, then transfer into zip lock bags or air-tight containers.

E ora si mangia, Vincenzo’s Plate….Enjoy!

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Top 2 egg pasta dough recipes from across the web

The most viewed egg pasta dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Three Different Pasta Doughs: Semol...

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The most viewed egg pasta dough recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine