Fresh Egg Pasta Dough

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Fresh Egg Pasta Dough

Ingredients

  • 2 1/2 cups flour
  • 3 eggs

Preparation

Mound the flour on a work surface; make a well in the center. Crack in the eggs and beat with a fork. Gradually mix the eggs into the flour. Using a bench scraper, mix in the last of the flour until the dough comes together

Scrape the surface clean and dust with flour. Knead the dough, dusting with flour, until firm and smooth, about 8 minutes. Shape into a ball.

Quarter the dough and shape into 4 disks. Place the disks on the lightly floured board; cover with a kitchen towel.

Flatten 1 dough piece and lightly dust with flour, brushing off excess. Set a pasta machine to the widest setting; run the dough through. Fold the dough into thirds likealetter[I],thenrunit through again, short end first. run it through 2 more times, dusting with flour if it seems sticky. return the dough sheet to the board, cover with a towel and repeat with the remaining 3 dough disks. (Keep any dough you're not working with covered with a towel.)

Roll all the dough sheets through the machine again 5 or 6 more times (machines vary), adjusting the machine to the next setting each time. (If the sheets become too long to handle,halve crosswise and proceed.) When you see your hand through the pasta sheet, its thin enough to cut [L]. Cut the dough sheets into your desired shapes (see p. 4).