Fresh Egg Pasta Dough Recipe (By Hand)

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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.

THE RECIPE:

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

Ingredients:

- 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

Method:

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.

 


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4 Discussions

Looks so nice and neat...video is done so well
the best of part of making pasta...is eating it..

1 reply

Hi - thanks for comment! =D

Thanks for the feedback on the video. I’m just starting out so I really appreciate it.

Also apologies if you couldn’t see the recipe earlier on. I could’ve sworn I posted it when I published the Instructable.

Hi - Thanks for following me and thanks for the comment! I really appreciate it. :D

Semolina is derived from durum wheat.

I'm not sure how readily available semolina/ durum wheat is in the U.S.

But anything that says: course semolina, fine semolina, semolina flour or durum wheat flour could be used in this case.

If all else fails, you could replace the semolina/durum wheat with more "00" flour. I just personally prefer the flavour of this version for certain dishes – although even without semolina, it’s still pretty delicious.

"00" flour (aka pasta flour) is just very fine all-purpose flour. In some European countries, they grade their flour depending on how it’s milled. “00” flour is just the Italian name/system.

If "00" flour is too difficult to get hold of, then you could sift some all-purpose a few times instead to achieve a similar consistency.

But in all honesty, I've also used all-purpose flour straight from the bag (i.e. used without sieving first) and gotten pretty similar results.

Hope this answers all your questions – if not, I’d be happy to give you any further info I have.