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Basic recipe for fresh egg pasta dough
For the best homemade pasta
For the best homemade pasta
Serves 4
Cooks In30 minutes plus resting
DifficultyNot too tricky
Nutrition per serving
Calories 620 31%
Fat 12g 17%
Saturates 3g 15%
Sugars 2.2g 2%
Salt 0.1g 2%
Protein 26.7g 53%
Carbs 101.4g 39%
Fibre 3.9g -
Of an adult's reference intake
Ingredients
- 600 g Tipo '00' flour
- 6 large free-range eggs , or 12 large free-range egg yolks
recipe adapted from
Jamie's Italy
By Jamie Oliver
Method
- Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
- Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky.
- Flour each hand and begin to knead. This is the bit where you can let all your emotions out, so go for it! What you want to end up with is a nice piece of smooth, silky, elastic dough.
- Cover it with clingfilm and leave it to rest for about half an hour in the fridge before rolling and shaping it.
