Recipe:

Fresh Pasta Dough

by Chef Daniel Morduchowicz

Few preparations in the kitchen are as satisfying as making your own pasta from scratch, and the results are unbelievably delicious.

- Chef Daniel Morduchowicz

Recipe

Course
Main Course
Cuisine
Italian
Servings
3
Calories Per Serving
360
Prep Time
20 min
Cook Time
5 minutes
Resting time
15 minutes
Total Time
45 minutes

Ingredients

  • 150 grams eggs (approximately 3 jumbo eggs – better measured by weight)
  • 240 grams All purpose flour
  • 1 pinch salt

Instructions

Instructions

  1. Place the flour in a bowl and make a well in the middle.
  2. Crack the eggs into the well and start mixing with a fork or your fingers in an outward moving rhythm, incorporating a little bit of the flour at a time. When the dough has formed dump everything into a working table and start kneading until smooth and elastic. Keep adding flour if the dough sticks too much, but be careful, as dry dough is almost impossible to recover. The dough should feel smooth and retain a mark when you poke it.
  3. Alternatively, measure your eggs with a scale and pour into a bowl. Add the flour in three parts, mixing each new addition until fully incorporated. Knead strongly with both hands.
  4. Wrap with plastic wrap and set in the refrigerator for a few minutes to give the dough a chance to relax.
  5. Cut the dough into manageable pieces and begin feeding each piece through the pasta roller using the first setting.
  6. Change the setting to number 2 and feed the dough again, but without folding it.
  7. Repeat for each setting until you achieved the desired thickness. This will vary according to how you plan to use the pasta. For pasta that has many folds, such as tortelloni, you will want your dough to be fairly thin.
  8. You will end up with a sheet of pasta which is ready to cut and shape into your desired result.

Notes

  • You can use this basic egg pasta in a variety of ways, from fetuccini, to stuffed pastas, lasagna and much more.
  • As always there is an infinite number of methods and ingredient substitutions that will yield different results. For example you could substitute all purpose flour with 00 flour, which has a high protein content and is ground very finely. If you use this flour and replace 3 of the eggs for 8 egg yolks, the resulting pasta will have a silkier, smoother bite.
  • You can also combine 00 flour with semolina, a flour that is made from durum wheat.
  • Any combination of these is valid and they will all yield different results. Experiment with these variations and find what you like best.

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