Here you will find a basic Italian recipe for pasta dough with eggs, not as hard to make as you might think. You can also find an overview of my recipes that use it here!
This simple dough is the basis of a variety of pasta recipes. Especially filled pasta types use this kind of dough, like tortellini, tortelli, ravioli, etc. My recipes that use this dough can be found below.
The important thing when preparing the dough is to get the right moisture. And patience when kneading. Then not much can go wrong. Except for the egg running out of the flour well. This happens to me almost every time… But I’m getting better at it! If in doubt, just use a mixing bowl and build your well in it. This way the dough will turn out just as well and it’s a lot less stressful.
The rule of thumb for pasta dough is 100g of flour per egg. However, since eggs vary greatly in size, it helps, especially if you’re new to pasta dough, to weigh the eggs. 55g egg per 100g flour should be ideal. Then adjust the amount of flour according to the weight of the eggs.
My recipe for green pasta dough with spinach can be found here.
Pasta dough with eggs
Ingredients
- 400 g flour type OO or 405
- 4 eggs size M
Instructions
- First put the flour either on the board or in a mixing bowl and form a deep well for the eggs, pour in the eggs and beat the eggs.
- Using a fork, gradually pull flour from the sides into the egg well, mix with the eggs and mash any lumps that form with a fork. Once the mixture has firmed up a bit so that it no longer melts, knead in the rest of the flour. The dough should now no longer stick, if it does, add a little more flour, if it is too dry add water drop by drop.
- Don't be surprised to see how for several minutes the dough seems too dry and supposedly doesn't absorb any flour. During kneading, there comes a point in time when the structure of the dough changes and from one moment to the next it absorbs the remaining flour and becomes smooth.
- Now knead the dough for another 10 minutes until it feels supple and smooth. It should be elastic enough that when you press into it with your finger, it springs back a bit. Be sure to work the dough directly and do not leave it uncovered or it will dry out quickly.
- Now let the dough rest, covered at room temperature for half an hour. To cover it, it is best to use a slightly damp kitchen towel. However, it should not smell of detergent, otherwise the dough will take on the smell.
- When you roll out the dough: The dough should be so thin that light shines through well when you hold the dough up, about the thickness of a thick linen cloth. This is also a good way to see the darker (thicker) areas that should be reworked.
Please rate my recipe before you leave 🙂:
Recipe source: Bennison, V. (2019). Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks. United Kingdom: Hardie Grant London. Cooked with love on From zero to curry.
