Fresh Pasta Dough

Making fresh pasta sounds daunting, doesn’t it?

Trust me, once you see how easy it is to make this dough and once you TASTE fresh pasta, you’ll never want to open a box of dried pasta again!

Here’s the basic recipe that has endless “pastabilities”!

Mound 3 cups of flour onto a clean counter or board

Make a well and add in the first of the 5 eggs

Gently mix with a fork until the egg is scrambled

Continue adding in the eggs, one at a time, and start to incorporate more and more of the flour each time

The well will gradually get bigger

  It’s OK if you have a blowout… just push the flour back up and continue to mix.

At this point, I generally switch to a metal scraper to speed up the process a bit

Scoop up the flour from the sides of the mound and cover the egg well

  It’s a little messy, but the more you incorporate the two ingredients, the more it starts to resemble dough

  Once the egg is mixed in, pick up the dough ball and start kneading

If the dough feels sticky, sprinkle with some flour

Push the dough away from you, and then fold back towards you

 

Push away, fold back, push away, fold back…

This will take about 10 minutes to fully incorporate the ingredients

At any point, if the dough is sticking to either your hands or the counter, just add a bit more flour

Once the dough comes together and feels elastic and only a bit sticky, you’re done kneading

 

 Form into a nice little dough ball, wrap in plastic wrap

Let the dough rest for 30 minutes (that was exhausting!) if you are using right away

If not, refrigerate until 30 minutes before use and let sit out on the counter to get to room temperature

And there you have it!  The beginning to a delicious homemade fresh pasta recipe!

Enjoy!