Introduction: 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.
Step 1: 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!
Step 2: 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.
Step 3: 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.
Step 4: 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." }