Egg pasta dough recipe

Ingredients

• 2 eggs

• 200 grams (about 1 ½ cups) of flour* 

• Pinch of salt

*Any combination of semolina, double zero or any flour all-purpose flour will work for this recipe.

Instructions

Pour flour and pinch of salt on to a cutting board or counter top. Shape into a mound and form a deep well in the center of the flour.

Crack your eggs into the well you created and beat gently with a fork for 1-2 minutes (like you are scrambled eggs). Begin to pull in some of the flour from the edges into the eggs, until at least half of the flour is incorporated. The dough will be very sticky and you can use a bench scraper to pull in and incorporate the flour using a chopping type method. Once a shaggy dough forms, you can begin to knead the dough with your hands.

Knead the dough with the heal hands for about 5-10 minutes pushing the dough away from you, rotating and folding over the dough and continuing to knead until the dough is smooth and soft.

Rest the dough

Wrap the dough in plastic wrap and let it rest for 30 minutes. You can rest the dough on the counter or in the fridge.

Remove the dough from the plastic wrap and knead the dough for a few minutes. If the dough is sticky, dust your hands with flour and continue to knead the dough.

Using pasta machines

Start by setting your pasta machine to its widest setting. Flatten your dough slightly on the work surface so it will fit through the rollers, then feed it through 2–3 times. The machines used in Seashore Gourmet class are Marcato Atlas 150s.

NOTE: If you don’t have a machine, a rolling pin will work too it just takes more effort.

Next, adjust the rollers one notch tighter and pass the dough through again. Continue this process, narrowing the rollers each time until you reach your desired thickness. Once rolled, let the pasta sheets rest for about 10 minutes. Be careful not to over-dry: if the edges look cracked or brittle, the dough has sat out too long. Note: humidity and weather can affect drying time.

Last step is to run your sheeted pasta dough through the cutting attachment as desired.

Cooking Fresh Pasta

To cook right away, bring a large pot of salted water to a rolling boil. Add the pasta, stir, and cook for just 1–2 minutes. Fresh pasta cooks much faster than dried, so keep a close eye on it. Drain well (no rinsing) and toss immediately with your favorite sauce.

If you’re saving the pasta for later, dust it generously with flour and gently separate the pieces so they don’t stick together. Fresh pasta freezes very well so if you aren’t able to enjoy it in a few days, this is a good option.

Fresh pasta tastes best the same day, but it can be stored in the refrigerator for up to 3 days.