Egg Pasta Dough

Egg Pasta Dough

4 cups plain flour
good pinch of salt
2 large or 3 medium eggs
1 teaspoon oil
3-4 tablespoons water

Sift the flour and salt into a large bowl. Make a hollow in the centre and drop in the eggs and oil. Draw the flour into the centre, beating, add 3 tablespoons water and knead well, add another tablespoon of water if the mixture is too dry.

Knead the dough until smooth and very elastic; this is essential, or the dough will not roll properly. Wrap the dough in cling wrap and leave to rest for a minimum of 15 minutes and a maximum of 2 hours.

Makes a 500g quantity

Note: For wholemeal pasta, use 4 cups wholemeal flour, 3 large eggs and about 4-5 tablespoons water.

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