Fresh Egg Pasta Dough

Name: Fresh Egg Pasta Dough
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g 00 flour; 4 eggs; 1 tbsp olive oil; semolina for dusting; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Fresh Egg Pasta Dough is a cornerstone of Italian culinary tradition, crafted in the rhythmic quiet of home kitchens. Before any sauce simmers on the stove, this dough is mixed, kneaded, and allowed its time to rest. It's the fundamental step for creating a variety of pasta shapes that will carry the flavors of Italy to the table.

Silky yet firm, the dough should feel supple under your hands, offering a gentle resistance as it's rolled and shaped. The subtle richness of the eggs is balanced by the earthy depth of olive oil, creating a tender yet resilient base that complements any sauce it encounters. Each bite promises a taste of simplicity and authenticity.

Ingredients

400 g00 flour
4eggs
1 tbspolive oil
semolinafor dusting
to tastefine sea salt

Method

Place 400 g of 00 flour on a clean, flat surface, forming a mound. Make a well in the center of the flour large enough to hold 4 eggs. Crack the eggs into the well, add a pinch of fine sea salt, and drizzle 1 tablespoon of olive oil over the eggs. Use a fork to gently beat the eggs, gradually incorporating the flour from the inner rim of the well. Continue until the mixture becomes too stiff to mix with a fork.
Using your hands, bring the remaining flour into the mixture, kneading it together to form a cohesive dough. If the dough feels too sticky, sprinkle a small amount of flour over it. Knead the dough by pushing it away from you with the heel of your hand, then folding it back over itself. Continue kneading for about 8-10 minutes until the dough is smooth and elastic, and springs back slightly when pressed.
Once smooth, shape the dough into a ball and cover it with an inverted bowl or wrap it in plastic wrap. Let it rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to roll out later.
After resting, divide the dough into four equal portions to make it easier to handle. Take one portion and flatten it slightly with your hands. Dust both sides lightly with semolina flour to prevent sticking.
Using a rolling pin or pasta machine, roll out the dough to your desired thickness. If using a pasta machine, start with the widest setting and gradually move to thinner settings. Dust with semolina as needed to prevent sticking. The dough should be thin enough that you can see your hand through it.
Cut the rolled-out dough into your desired pasta shape, such as tagliatelle or fettuccine. Dust the cut pasta with additional semolina to keep the pieces separate. If not using immediately, lay the pasta on a clean kitchen towel to dry slightly, until the surface is no longer tacky to the touch.