No need to fear fresh pasta when you've got this recipe.
Pasta Dough
Chef Madeline Rundella
3-4
40 minutes
1 hours 30 minutes
Italian
Doughs
Rather than dumping flour out onto your countertop and mixing it there, try using a half sheet pan (or baking pan) to contain the process. We've linked two options below.
Ingredients
300g unbleached all purpose flour
- 3 large eggs, room temperature
½ tsp fine sea salt
1 tbsp extra virgin olive oil
- Water, if necessary
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Half Sheet Pan
Half Sheet Pan
Directions
Combine flour and sea salt. Dump onto a floured surface and shape into a mound. Press a well into the center for the eggs. Beat eggs and oil in a bowl until smooth.
Dump carefully into flour well. Using a fork, beat eggs gently (as if scrambling) to grab a bit of flour a little at a time until it gets pasty and is no longer runny.
Once eggs are incorporated, use your hand to continue to combine the mixture until you get a cohesive ball.
If the dough is feeling dry and not coming together, add water one tablespoon at a time until the dough comes together and is soft, but not too wet.
Knead dough for 5-10 minutes on a floured surface. Keep extra flour to a minimum and use only when necessary. You are looking for a smooth texture.
- Wrap dough in plastic wrap and let sit at room temperature for at least 30 minutes and up to 2 hours. It will then be ready for rolling, cutting, shaping, etc.