Introduction: Fresh Egg Pasta Dough Recipe (By Hand)
I relish any opportunity that allows me to make this. There’s something humble and therapeutic about dough of any kind, and pasta dough is no different. It doesn’t make the world a better place but somehow it gives my life more equilibrium in that moment.
Serves 1-2 people (depending on appetite and occasion)
Prep Time: upto 15 mins (plus 1 hour resting in the fridge)
Cooking Time: Approx. 2 mins
- 65g (heaped 1/3 cup) "00" flour, plus extra for dusting (substitute with plain/all-purpose flour, sieved)
- 35g (3tbsp) coarse semolina
- a pinch of salt
- 1 large egg
- 1 tsp olive oil
1. Measure out the flour, semolina and salt into a large mixing bowl and then give it a quick stir.
2. Create a well in the middle, using your fingers. Pour in the olive oil and crack the egg into the centre. Break up the egg using a fork and then gradually incorporate the flour until the dough becomes too difficult to stir. (Alternatively, you could do all this directly on your work-surface.)
3. Work the rest of the flour into the dough until most, if not all, of the flour has been incorporated.
4. Knead the dough for up to 10 minutes until it is smooth and elastic. It should bounce back at the gentle press of a finger.
5. Wrap in some cling-film and leave in the fridge to rest for at least 45 minutes.
The dough can keep for between 24-36 hours. Any longer and it turns green - no fooling! You can freeze it though.