Best A Basic Recipe For Fresh Egg Pasta Dough Recipes

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BASIC RECIPE FOR FRESH EGG PASTA DOUGH



Basic recipe for fresh egg pasta dough image

Try to get hold of Tipo '00' - this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it's called farina di grano tenero, which means 'tender' or 'soft' flour. I normally use eggs to make my pasta, as here - you can either use 6 eggs or if you want to make it richer and more yellow use 12 yolks.

Provided by Jamie Oliver

Categories     Pasta Recipes     Jamie's Italy     Eggs     Dinner Party     Pasta & risotto

Time 30m

Yield 4

Number Of Ingredients 2

600 g Tipo '00' flour
6 large free-range eggs, or 12 large free-range egg yolks

Steps:

  • Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
  • Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it's not too sticky.
  • Flour each hand and begin to knead. This is the bit where you can let all your emotions out, so go for it! What you want to end up with is a nice piece of smooth, silky, elastic dough.
  • Cover it with clingfilm and leave it to rest for about half an hour in the fridge before rolling and shaping it.

Nutrition Facts : Calories 620 calories, Fat 12 g fat, SaturatedFat 3 g saturated fat, Protein 26.7 g protein, Carbohydrate 101.4 g carbohydrate, Sugar 2.2 g sugar, Sodium 0.1 g salt, Fiber 3.9 g fibre

QUICK AND EASY FRESH EGG PASTA



Quick and Easy Fresh Egg Pasta image

An incredibly easy and versatile recipe to make a basic pasta dough.

Provided by Matthew Valleau

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 2

Number Of Ingredients 5

1 cup semolina flour
1 teaspoon salt
1 egg
2 tablespoons water
1 tablespoon olive oil

Steps:

  • Mix flour and salt together in a large bowl; push into a mound and make a well in the center. Place egg, water, and olive oil into the well; mix together, slowly incorporating the flour mixture until dough is combined.
  • Turn out dough onto a floured work surface; knead until ball forms, 5 to 10 minutes. Divide in half; form into balls. Wrap each dough ball in plastic wrap; rest dough until malleable, about 30 minutes.
  • Remove plastic wrap. Roll out dough balls; cut into desired shapes with a knife or pasta roller.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 0.2 g, Cholesterol 93 mg, Fat 9.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 1198.3 mg, Sugar 0.2 g

AUTHENTIC HOMEMADE ITALIAN EGG PASTA DOUGH



Authentic Homemade Italian Egg Pasta Dough image

Flour, eggs, salt: that's all you need to make fresh pasta at home. This is the simplest and most authentic Italian recipe you'll find to make homemade pasta like lasagna, ravioli, tagliatelle, tortellini... you name it! The best part is you don't even need a pasta machine if you don't have one!

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 3

2 ¼ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

Steps:

  • Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
  • Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g

BASIC DOUGH FOR FRESH EGG PASTA



Basic Dough for Fresh Egg Pasta image

Fresh pasta isn't something you can master in one go. There's a learning curve. Only experience can teach you how the dough should feel and how thin to roll it. (Not that it needs to be rolled by hand with a rolling pin. A hand-crank pasta machine is a fine tool, perfect for a small batch.) But pasta making isn't rocket science either. Most competent home cooks will succeed, even if they never match the prowess of mythic Italian nonnas. Fresh homemade egg pasta is definitely worth the effort, though, and it is always better than commercially produced versions.

Provided by David Tanis

Categories     pastas, project

Time 1h20m

Yield 4 servings

Number Of Ingredients 4

2 cups all-purpose flour
1/4 teaspoon salt
2 large eggs plus 2 egg yolks, beaten
Semolina or rice flour, for dusting

Steps:

  • Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
  • Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
  • Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 185 milligrams, Sugar 0 grams, TransFat 0 grams

BASIC FRESH PASTA DOUGH



Basic Fresh Pasta Dough image

Fresh pasta isn't something to master in one go. It takes time and practice, but it yields dividends. This particular recipe is vastly versatile. It can be made into whole grain pasta, by swapping in 1 cup sifted whole wheat, spelt or farro flour in place of 1 cup all-purpose or 00 flour. Add more egg yolks or water as needed and rest the dough for 1 hour. Or try a green pasta, as in this ravioli verdi: Steam or sauté 6 ounces baby spinach (about 6 cups) until just wilted. Spread it out on a parchment-lined baking sheet, and, when cool, squeeze water out thoroughly, a handful at a time, then chop roughly. Purée with 2 eggs and 1 egg yolk, then use this mixture in place of eggs in the recipe. Or, for something a little different, make an herbed pasta, like this pappardelle, by stirring in 1/2 cup finely chopped parsley, chives, chervil, tarragon, or basil in any combination to the eggs before adding to the flour in the main recipe.

Provided by Samin Nosrat

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 to 6 servings for cut pasta, 6 to 8 servings for stuffed pasta

Number Of Ingredients 4

2 cups 00 or all-purpose flour
2 large eggs
3 egg yolks, plus more as needed
Semolina flour, for dusting

Steps:

  • Mound the flour in the center of a large, wide mixing bowl. Dig a well in the center of the mound and add eggs and yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.
  • Use your fingers to continue to mix the dough. Press any loose bits of flour into the mass of dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour. Once the dough comes together into a cohesive mass, remove it from the bowl.
  • Transfer to a lightly floured surface and knead by hand for 4 to 5 more minutes until the dough is smooth, elastic and uniform in color. Wrap the dough in plastic and set aside for at least 30 minutes (and up to 4 hours) at room temperature.
  • Line three baking sheets with parchment paper and lightly dust with semolina flour. Set aside.
  • Cut off a quarter of the dough. Rewrap rest, and set aside. Use the heel of your hand to flatten the dough into an oval approximately the same width as your pasta machine, about six inches. Set the rollers to their widest setting and pass the dough through.
  • Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it's again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.
  • Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about 1/4-inch thick.
  • Once the pasta is about 1/4-inch thick, begin rolling it twice through each setting. As you roll, lightly sprinkle all-purpose or 00 flour on both sides of the pasta to prevent it from sticking to itself.
  • Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick for noodles, or 1/32-inch thick for a filled pasta. (On most machines, you won't make it to the thinnest setting.)
  • Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 28 milligrams, Sugar 0 grams, TransFat 0 grams

FRESH EGG PASTA DOUGH



Fresh Egg Pasta Dough image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 Servings

Number Of Ingredients 4

2 cups all-purpose flour
1 teaspoon salt
2 large eggs, beaten lightly
1 tablespoon olive oil

Steps:

  • In a food processor combine the flour, salt, eggs, oil and 4 tablespoons water and process until the mixture begins to form a ball, adding more water, 1 teaspoon at a time, if the dough is too dry. Process 30 seconds more to knead it. Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour.
  • Set the smooth rollers of a pasta machine at the highest number. (The rollers will be wide apart.) Divide the dough into 4 pieces, flatten 1 piece into a rectangle, and cover the remaining pieces with an inverted bowl. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 6-8 more times, folding in half each time and dusting with flour if necessary to keep it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial lower one notch each time, until the lowest notch is reached. Roll the remaining pieces of pasta dough in the same manner.
  • Use the blades of a pasta machine that will cut 1/4-inch wide strips. Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine. Catch the strips from underneath the machine before the sheet goes completely through the rollers and put the cut strips lightly across floured jelly-roll pans or let them hang over the top of straight-backed chairs or on hangars. Let the pasta dry for 5 minutes, before cooking.

BASIC PASTA DOUGH (NO EGG)



Basic Pasta Dough (No Egg) image

This recipe yields the equivalent of about 1-1/2 lbs of dry pasta, and can be used to make 4 dozen raviolis.

Provided by JoeyV

Categories     Low Cholesterol

Time 2h

Yield 4 serving(s)

Number Of Ingredients 3

3 cups flour
1 cup warm water
2 tablespoons olive oil

Steps:

  • Put flour in large mixing bowl, making a well in the center.
  • Add wet ingredients to well and very slowly mix together with a fork, incorporating only a little flour at a time so it mixes smoothly and evenly. Trust me, the more patient you are with this the better it will turn out.
  • Continue kneading by hand for about 10 minutes, let rest for a half hour covered with a towel. Repeat a couple times until dough is smooth and silky, and just slightly sticky.
  • Shape by hand or with a machine.
  • Note: Boiling fresh pasta takes significantly less time than dry pasta. Depending on the shape, cook for 30 seconds to 2 minutes.

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