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Egg Dough & Kneading Basics

It's time to start making fresh, delicious pasta! This egg dough recipe is my favorite because it's easy to make, super versatile, and produces rich, tender noodles.


What You'll Learn in This Video Lesson:

  • How to make a basic egg pasta dough from scratch.
  • How to properly knead dough to build strength and elasticity.*

*This is a great opportunity to put on the Italian Mambo playlist I made to go along with this class so you can dance while you get your knead on!


​Egg Dough Recipe

Serving Size: 4-6 (4 as a main dish, 6 as an appetizer)

  • 350g (approx. 2 1/2 cups) unbleached all purpose flour
  • 3 whole eggs
  • 1 egg yolk
  • 1 tbsp extra virgin olive oil
  • 1 tsp water

*If you need/want to substitute an egg-free dough for the above egg recipe, watch the Lesson 8 video first and then come back to this Lesson and start watching this video at 4:50 minutes to learn proper kneading technique.

NOTE: Click here for my Fresh Gluten-Free Pasta recipe.


Key Points to Remember:

  • Ingredients should all be brought to room temperature before getting started.
  • It's ideal to make the dough the same day you plan to cook it.
  • If necessary, dough can be made up to 3 days ahead of time if stored in an airtight container if the fridge.
  • General rule of 'amount' thumb: 100 - 110 grams of fresh pasta per person.
  • Knead for 4 to 5 minutes.
  • Engage your core muscles to help support your back while kneading.
  • Allow dough to rest for 30 minutes to 3 hours before rolling out.

Quiz Time!

Once you've watched the video lesson, put your knowledge to the test! Take the quizzes below and see how you do.

{
    "id": "quiz-1",
    "question": "Is it best to make the dough the same day you'll be using it?",
    "answers": [
        {
            "title": "Yes",
            "correct": true
        },
        {
            "title": "No",
            "correct": false
        }
    ],
    "correctNotice": "You're right! You CAN make the dough up to 3 days ahead of time and store it in an airtight container in the fridge, but it will slightly reduce the workability of the dough.",
    "incorrectNotice": "I'm afraid it is best to make the dough the same day you use it. You can make the dough up to 3 days ahead of time and store it in an airtight container in the fridge, but it will slightly reduce the workability of the dough."
}
{
    "id": "quiz-2",
    "question": "How many grams of fresh pasta makes a meal for one adult person?",
    "answers": [
        {
            "title": "50g - 60g",
            "correct": false
        },
        {
            "title": "100g - 110g",
            "correct": true
        }
    ],
    "correctNotice": "You're right!",
    "incorrectNotice": "I'm afraid not! 50g - 60g would be a good amount for a child. :)"
}
{
    "id": "quiz-3",
    "question": "If your dough is too sticky and you need to add more flour, what's the best way of doing that?",
    "answers": [
        {
            "title": "Roll the dough ball in flour",
            "correct": false
        },
        {
            "title": "Sprinkle flour on the work surface as you knead",
            "correct": true
        }
    ],
    "correctNotice": "That's right! Do this as many times as you need to until the dough is smooth, elastic, and no longer sticky.",
    "incorrectNotice": "I'm afraid that's incorrect. That could introduce more flour than needed."
}
{
    "id": "quiz-4",
    "question": "What's the minimum amount of time you must let the dough rest before rolling it out?",
    "answers": [
        {
            "title": "0 minutes",
            "correct": false
        },
        {
            "title": "10 minutes",
            "correct": false
        },
 	{
            "title": "20 minutes",
            "correct": true
        }
    ],
    "correctNotice": "That's right! Let the dough rest anywhere from 20 minutes to 3 hours. This rest period allows the gluten in the dough to relax, which will make the dough easier to roll ",
    "incorrectNotice": "I'm afraid that's incorrect. If you don’t allow the dough enough time to rest, it will contract or spring back when rolled and be harder to work with."
}

CLASS PROJECT

Share a photo of your finished project with the class!

Nice work! You've completed the class project