This egg pasta dough is the base to many great pastas such a lasagne, tagliatelle, pappardelle and more. As you can imagine, there are countless ways to make fresh pasta. I like this recipe for simple pastas, such as tagliatelle.
Does the flour type matter? Short answer is yes. I highly recommend using tipo 00 flour as it is ground very fine for pasta. WIth that said though, you could use all-purpose if you are in a pinch.
Eggs are not all created equal and have different weights. Try to aim for 60% hydration for this dough. This means for 100 grams of flour aim for 60 grams of eggs. If your eggs are on the smaller size you can use water to bring it up to the 60 grams.
For portioning, I do 100g of flour for 2 people for a starter. For a main course, I do 100g per person.
Simple Egg Pasta Dough
A basic fresh pasta dough made with eggs.
Prepare the pasta dough
Make a well with the flour, ensuring the sides are high enough to hold the egg. Crack the egg into the middle and slowly whisk with a fork to beat the egg. Gradually bring in more flour from the sides until a shaggy dough forms. The dough should be stiff but pliable. If the dough is too dry add a few drops of water. If too wet, add a dusting of flour.
Knead the dough for 5 minutes or until elastic and smooth.You can use a bowl instead of the well method as well, and is a good idea if you are just starting out. See gallery for more pictures of kneading the dough.
Rest the dough
Wrap and set in the fridge for 30 minutes.