Italian
Fresh Egg Pasta Dough
Fresh egg pasta dough with flour, semolina, olive oil, and a supple elastic texture.
4 servings · 55 minutes prep · 4 minutes cook
Ingredients
Pasta Dough
- 2 cups, plus more for dusting
- 1/2 cup, fine semolina
- 4 large, room temperature
- 1 tsp, optional, for suppleness
- 1/2 tsp
Directions
Mix and Knead
- Combine all purpose flour, semolina flour, and fine salt in a mound or bowl. Make a well and add egg and olive oil.
- Beat the egg with a fork, gradually drawing in flour until a shaggy dough forms.
- Knead for 8 to 10 minutes, until smooth, firm, and elastic. If dry crumbs remain, wet your hands and continue kneading rather than pouring in water.
- Wrap tightly and rest at room temperature for 45 minutes.
Roll and Cut
- Divide dough into 4 pieces. Flatten one piece and keep the rest covered.
- Roll through the widest pasta-machine setting, fold into thirds, and repeat 3 times to smooth the sheet.
- Roll progressively thinner to the desired thickness, usually setting 6 or 7 for tagliatelle on most machines.
- Dust lightly with flour, cut into noodles or sheets, and cook in salted boiling water for 2 to 4 minutes, until tender but still springy.
