This classic fresh egg pasta dough is the ultimate comfort food foundation, offering a tender, silky texture that dried pasta simply cannot match. Made with just four simple ingredients&# 226;ÂÂflour, salt, eggs, and olive oilâÂÂit creates a vibrant yellow dough that is incredibly versatile. The high egg content provides richness and structure, resulting in noodles that hold sauces beautifully while maintaining a delicate bite. Ideal for making tagliatelle, fettuccine, or pappardelle, this dough cooks in just a few minutes. ItâÂÂs perfect for weekend family dinners, romantic evenings, or any occasion where you want to impress with homemade quality. The process is therapeutic and rewarding, bringing the warmth of Italian tradition directly to your kitchen.
Fresh Egg Pasta Dough
Description
This classic fresh egg pasta dough is the ultimate comfort food foundation, offering a tender, silky texture that dried pasta simply cannot match. Made with just four simple ingredients&# 226;ÂÂflour, salt, eggs, and olive oilâÂÂit creates a vibrant yellow dough that is incredibly versatile. The high egg content provides richness and structure, resulting in noodles that hold sauces beautifully while maintaining a delicate bite. Ideal for making tagliatelle, fettuccine, or pappardelle, this dough cooks in just a few minutes. ItâÂÂs perfect for weekend family dinners, romantic evenings, or any occasion where you want to impress with homemade quality. The process is therapeutic and rewarding, bringing the warmth of Italian tradition directly to your kitchen.Ingredients
Directions
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In a food processor, combine the flour, salt, beaten eggs, olive oil, and 4 tablespoons of water.
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Process until the mixture begins to form a ball, adding more water 1 teaspoon at a time if the dough is too dry.
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Process for 30 seconds more to knead the dough.
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Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour.
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Set the smooth rollers of a pasta machine to the highest number (widest setting).
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Divide the dough into 4 pieces, flatten 1 piece into a rectangle, and cover the remaining pieces with an inverted bowl.
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Dust the rectangle with flour and feed it through the rollers.
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Fold the rectangle in half and feed it through the rollers 6 to 8 more times, folding in half each time and dusting with flour if necessary to prevent sticking.
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Turn the dial down one notch and feed the dough through the rollers without folding.
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Continue feeding the dough through the rollers without folding, turning the dial lower one notch each time, until the lowest notch is reached.
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Roll the remaining pieces of pasta dough in the same manner.
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Use the blades of a pasta machine to cut 1/4-inch wide strips.
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Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine.
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Catch the strips from underneath the machine before the sheet goes completely through the rollers.
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Lay the cut strips lightly across floured jelly-roll pans or hang them over straight-backed chairs or hangers.
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Let the pasta dry for 5 minutes before cooking.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 547.4kcal
- % Daily Value *
- Total Fat 10.4g16%
- Saturated Fat 2.4g12%
- Cholesterol 186.5mg63%
- Sodium 4939.4mg206%
- Total Carbohydrate 91.8g31%
- Dietary Fiber 3.2g13%
- Sugars 0.9g
- Protein 18.5g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Fresh pasta dough can be wrapped tightly in plastic wrap and refrigerated for up to 2 days. For longer storage, roll and cut the pasta, then freeze on a baking sheet before transferring to a freezer bag. Cook frozen pasta directly in boiling water; it may take an extra minute to cook.
Ingredient Substitutions: For a richer dough, use only egg yolks instead of whole eggs, but you may need to add a little more water. If you prefer a chewier texture, substitute half of the all-purpose flour with semolina flour.
Tips: If the dough is too sticky, dust with a bit more flour. If it cracks when rolling, let it rest for another 10 minutes to relax the gluten. Always keep unused dough covered to prevent it from drying out.
Cooking: Fresh pasta cooks very quickly, usually in 2-3 minutes. Taste test frequently to ensure it is al dente.
