Egg Pasta Dough (00 Flour)

Name: Egg Pasta Dough (00 Flour)
Total time: 8 h 50 min
Yield: 2 servings
Cuisine: italian
Ingredients: 200 g 00 flour; 2 piece Egg, large; 1 tsp Extra-virgin olive oil; 0.5 tsp Fine salt

8 hr 57 min · 27 min active · makes ~310 g · Medium · Italian

A classic Italian fresh pasta dough made with 00 flour and eggs. An overnight rest fully relaxes the gluten and deepens the flavour.

Egg Pasta Dough (00 Flour)

A classic Italian fresh pasta dough made with 00 flour and eggs. An overnight rest fully relaxes the gluten and deepens the flavour.

TOTAL TIME

8 hr 57 min

ACTIVE TIME

27 min

QUANTITY

~310 g

DIFFICULTY

Medium

CUISINE

Italian

Who’s eating

Ingredients0/4

Tools0/4

Ingredients

0/4 gathered · 2 servings

200g

large2piece

1tsp

0.5tsp

#	Quantity	Notes	State
1	200g	—	—
2	2piece	large	—
3	1tsp	—	—
4	0.5tsp	—	—

Tools

4 items

Hygiene

Wash your hands after the raw eggs.

Procedure

14 steps

1 of 14

Add the 00 flour to the kitchen counter

make a wide well in the centre

00 flour · 200 g

⏱ 1 min

ResultFlour wellused in step 8

2 of 14

Crack the 2 eggs

Egg · 2 piece

⏱ 1 min

ResultCracked eggsused in step 6

3 of 14

Wash your hands with soap — you've been handling raw eggs

⏱ 30s

4 of 14

Add the extra-virgin olive oil to the kitchen counter

to the well

Extra-virgin olive oil · 1 tsp

⏱ 30s

ResultFlour well

5 of 14

Add the fine salt to the kitchen counter

to the well

Fine salt · 0.5 tsp

⏱ 30s

ResultFlour well

6 of 14

Add the cracked eggs to the kitchen counter

crack eggs into the well with oil and salt

Cracked eggs · step 2

⏱ 1 min

ResultEgg mixture in well

7 of 14

Whisk the egg mixture in well

beat gently with fork

⏱ 1 min

ResultBeaten eggs

8 of 14

Mix the flour well and beaten eggs

gradually incorporate flour from the inner walls of the well, working outward

Flour well · step 1 Beaten eggs · step 7

⏱ 3 min

ResultShaggy dough

9 of 14

Wash your hands with soap — you've been handling raw eggs

⏱ 30s

10 of 14

Knead the shaggy dough

Look for

until smooth, supple, and springs back slowly when pressed — knead firmly by hand

⏱ 9 min

ResultKneaded dough

11 of 14

Shape the kneaded dough

flatten into a disc

⏱ 1 min

ResultDough disc

12 of 14

Cover the dough disc with the cling film

wrap dough disc tightly

⏱ 1 min

ResultWrapped dough

13 of 14

Chill the wrapped dough

overnight, at least 8 hours and up to 24 hours

4°C

⏱ 8 hr

ResultRested dough

14 of 14

Rest the dough

Look for

at room temperature until pliable

⏱ 30 min

ResultEgg Pasta Dough (00 Flour)

Total Time8 hr 57 min

#	Product	Tool	Action
1	200 g		Add the 00 flour to the kitchen counter → make a wide well in the centre⏱ 1 minResultFlour wellused in step 8
2	2 piece	—	Crack the 2 eggs⏱ 1 minResultCracked eggsused in step 6
3	—	—	Wash your hands with soap — you've been handling raw eggs⏱ 30s
4	1 tsp		Add the extra-virgin olive oil to the kitchen counter → to the well⏱ 30sResultFlour well
5	0.5 tsp		Add the fine salt to the kitchen counter → to the well⏱ 30sResultFlour well
6	Cracked eggsstep 2		Add the cracked eggs to the kitchen counter → crack eggs into the well with oil and salt⏱ 1 minResultEgg mixture in well
7	—		Whisk the egg mixture in well → beat gently with fork⏱ 1 minResultBeaten eggs
8	Flour wellstep 1		Mix the flour well and beaten eggs → gradually incorporate flour from the inner walls of the well, working outward⏱ 3 minResultShaggy dough
8	Beaten eggsstep 7
9	—	—	Wash your hands with soap — you've been handling raw eggs⏱ 30s
10	—		Knead the shaggy doughLook foruntil smooth, supple, and springs back slowly when pressed — knead firmly by hand⏱ 9 minResultKneaded dough
11	—		Shape the kneaded dough → flatten into a disc⏱ 1 minResultDough disc
12	—		Cover the dough disc with the cling film → wrap dough disc tightly⏱ 1 minResultWrapped dough
13	—	4°C	Chill the wrapped dough → overnight, at least 8 hours and up to 24 hours⏱ 8 hrResultRested dough
14	—		Rest the doughLook forat room temperature until pliable⏱ 30 minResultEgg Pasta Dough (00 Flour)
Total Time			8 hr 57 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	455kcal
	16g
	8g
	2g
	76g
	0.5g
	3g
	655mg

Ingredients0/4

Tools0/4

Italian · Recipe

Egg Pasta Dough (00 Flour)

A classic Italian fresh pasta dough made with 00 flour and eggs. An overnight rest fully relaxes the gluten and deepens the flavour.

HygieneWash your hands after the raw eggs.

Serves2

Total8 hr 57 min

LevelMedium

Ingredients

00 flour200 g
Egg, large2 piece
Extra-virgin olive oil1 tsp
Fine salt0.5 tsp

Tools

Kitchen counterCling filmRefrigeratorFork

Method

Add the 00 flour to the kitchen counter → make a wide well in the centre

Result · Flour well · used in step 8

1 minKitchen counter00 flour · 200 g

Crack the 2 eggs

Result · Cracked eggs · used in step 6

1 minEgg · 2 piece

Add the extra-virgin olive oil to the kitchen counter → to the well

30sKitchen counterExtra-virgin olive oil · 1 tsp

Add the fine salt to the kitchen counter → to the well

30sKitchen counterFine salt · 0.5 tsp

Add the cracked eggs to the kitchen counter → crack eggs into the well with oil and salt

1 minKitchen counterCracked eggs · step 2

Whisk the egg mixture in well → beat gently with fork

1 minFork

Mix the flour well and beaten eggs → gradually incorporate flour from the inner walls of the well, working outward

3 minForkFlour well · step 1Beaten eggs · step 7

Knead the shaggy doughLook foruntil smooth, supple, and springs back slowly when pressed — knead firmly by hand

9 minKitchen counter

Shape the kneaded dough → flatten into a disc

1 minKitchen counter

Cover the dough disc with the cling film → wrap dough disc tightly

1 minCling film

Chill the wrapped dough → overnight, at least 8 hours and up to 24 hours

4°C8 hrRefrigerator

Rest the doughLook forat room temperature until pliable

Result · Egg Pasta Dough (00 Flour)

30 minKitchen counter

Printed 8 September 2026