Fresh egg pasta dough

It is easier than it seems.

The rule is 1 egg/100gr flour 00 (it is a very fine, wheat flour but if you do not find it choose flour for pasta) plus a pinch of salt and few drops of water just to moisten your hands and work the pasta dough.

(x35 Ravioli)

2 eggs

200gr flour 00

Pinch of salt

Water

 

Make the dough:

Put the flour in a bowl, make a hole in the centre and add the eggs and a pinch of salt and start mixing with a fork.

 

Work it until you can handle it and knead it for 2 minutes; it should be quite stiff and hard to knead. Moisten you hands if necessary. Knead it until the dough feel smooth and silky and form into a ball shape. Wrap in cling film and leave to rest in a cool place for 30 minutes before use.

 

 

Now you are ready to roll your pasta do not worry if you don’t have a pasta machine you can do it with a rolling pin maybe dividing the pasta dough in smaller portions.

 

 

So you can now fill it to make Ravioli or cut it in stripes to make Fettuccine (coming soon).

Enjoy