A classic Italian fresh pasta dough made with 00 flour and eggs. Rested overnight in the fridge, the gluten relaxes fully and the dough rolls out most easily; at a pinch, 30 minutes at room temperature will do.
200g
2piece
1tsp
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 0.5tsp | — | — |
Tip the flour into the large mixing bowl and use your fingers to make a wide well in the centre.
00 flour · 200 g
Crack the eggs (about 110 g without shells) into the small bowl, discarding the shells.
Egg · 2 piece
Add the olive oil into the flour well.
Extra-virgin olive oil · 1 tspAdd the fine salt into the flour well.
Fine salt · 0.5 tspWhisk the egg mixture in the well vigorously until the eggs, oil and salt are fully combined.
Work the beaten eggs into the flour from the edges of the well inward, stirring with a wooden spoon until a rough, shaggy dough forms and no dry flour remains.
Turn the shaggy dough out onto the work surface and knead it firmly, pushing the heel of your hand away and folding the dough back, for about 9 minutes until the dough is smooth, silky and elastic, then return it to the bowl.
Transfer what is in the large mixing bowl to the chopping board.
Pat the kneaded dough into a smooth, even disc about 2 cm thick.
Wrap the dough disc tightly in cling film so no air can reach it.
Put the chopping board in the refrigerator.
Leave the wrapped dough in the refrigerator overnight, for at least 8 hours, to fully relax the gluten and deepen the flavour.
Remove the wrapped dough from the refrigerator and set it on the work surface.
Leave the dough, still wrapped, to rest at room temperature for 30 minutes until it is fully pliable and ready to roll.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Tip the flour into the large mixing bowl and use your fingers to make a wide well in the centre.⏱ 1 minResult00 flour |
| 2 | 2 piece | | Crack the eggs (about 110 g without shells) into the small bowl, discarding the shells.⏱ 1 minResultEggused in step 5 |
| 3 | 1 tsp | | Add the olive oil into the flour well.⏱ 30sResult00 flour and extra-virgin olive oil |
| 4 | 0.5 tsp | | Add the fine salt into the flour well.⏱ 30sResult00 flour and extra-virgin olive oil and fine salt |
| 5 | Eggstep 2 | | Pour the cracked eggs into the flour well.⏱ 1 minResultEgg and 00 flour mixture |
| 6 | — | | Whisk the egg mixture in the well vigorously until the eggs, oil and salt are fully combined.⏱ 1 minResultBeaten egg mixture |
| 7 | — | | Work the beaten eggs into the flour from the edges of the well inward, stirring with a wooden spoon until a rough, shaggy dough forms and no dry flour remains.⏱ 3 minResultShaggy dough |
| 8 | — | | Turn the shaggy dough out onto the work surface and knead it firmly, pushing the heel of your hand away and folding the dough back, for about 9 minutes until the dough is smooth, silky and elastic, then return it to the bowl.⏱ 9 minResultKneaded dough |
| 9 | — | | Transfer what is in the large mixing bowl to the chopping board.⏱ 10sResultKneaded dough |
| 10 | — | | Pat the kneaded dough into a smooth, even disc about 2 cm thick.⏱ 1 minResultDough disc |
| 11 | — | | Wrap the dough disc tightly in cling film so no air can reach it.⏱ 1 min |
| 12 | — | | Put the chopping board in the refrigerator.⏱ 30sResultDough disc |
| 13 | — | | Leave the wrapped dough in the refrigerator overnight, for at least 8 hours, to fully relax the gluten and deepen the flavour.⏱ 8 hrResultOvernight-rested dough |
| 14 | — | | Remove the wrapped dough from the refrigerator and set it on the work surface.⏱ 30sResultOvernight-rested dough |
| 15 | — | | Leave the dough, still wrapped, to rest at room temperature for 30 minutes until it is fully pliable and ready to roll.⏱ 30 minResultEgg Pasta Dough (00 Flour) |
| Total Time | 8 hr 52 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100g |
|---|---|
| 295kcal | |
| 11g | |
| 5g | |
| 1g | |
| 50g | |
| 0.3g | |
| 2g | |
| 425mg |
A classic Italian fresh pasta dough made with 00 flour and eggs. Rested overnight in the fridge, the gluten relaxes fully and the dough rolls out most easily; at a pinch, 30 minutes at room temperature will do.
What you’ll doYou will make a well in 00 flour, beat eggs, oil and salt in it and draw the flour in until a shaggy dough forms. Kneaded until smooth, the dough is wrapped and rested in the fridge overnight, then brought back to room temperature.
