Pasta dough
6 servings
60 minutes
Pasta dough is the heart of Italian cuisine, the basis for countless pasta variations from fettuccine to ravioli. Its preparation is a kind of art passed down through generations. Using just three ingredients—flour, eggs, and salt—a flexible and smooth dough is created, ready for thin rolling. After a brief drying period, the dough acquires the necessary texture to pair perfectly with sauces. Homemade pasta has a rich flavor where the slight sweetness of flour and depth of egg aroma are felt. It’s a versatile product: it can be cooked immediately or stored while maintaining freshness. Italians believe that true pasta dough is made with soul and energy—hence it must be forcefully thrown on the table several times to become perfect!
1
Pour half of the flour into a bowl and make a well in the center. Add the eggs, a little water, and a pinch of salt. Knead the dough by hand, adding the remaining flour in small portions. The dough should be dense and smooth. Roll it into a ball, then throw this ball onto a floured table several times – don't hold back.
- Wheat flour: 500 g
- Chicken egg: 3 pieces
- Salt: to taste
- Wheat flour: 500 g
2
Then roll out the dough thinly and let it rest for 30 minutes to dry. Roll it out again – but don't press too hard to avoid breaking the structure. Cut it into strips 5 mm wide, or as you prefer.
3
Move the strips so they hang slightly off the desktop: they need to air out and dry a bit. You can cook them right away or store them in an airtight container.