Original Pasta Dough
2 servings
40 minutes
Original pasta dough is the foundation of true Italian cuisine, simple yet refined. This recipe dates back to ancient times when flour and eggs were the main ingredients of pasta, passed down through generations. The dough is elastic, easy to roll out, and has an amazing ability to absorb sauces, making each bite rich and flavorful. Its soft yet firm texture is perfect for making various types of pasta—from delicate tagliatelle to classic ravioli. This dough reveals the flavor nuances of flour and eggs, creating a base for true culinary art.
1
Sift the flour onto the table, make a well in the flour, and crack the eggs into this well (1 egg for 100g of flour).
- Wheat flour: 200 g
- Chicken egg: 2 pieces
2
We mix the eggs with a fork, then gradually sprinkle flour from the edges so that the eggs do not spill out.
- Wheat flour: 200 g
- Chicken egg: 2 pieces
3
After the eggs are fully mixed with the flour, continue kneading the dough by hand until it reaches a very thick and elastic consistency (about 10 minutes).
- Wheat flour: 200 g
- Chicken egg: 2 pieces
4
Shape the dough into a ball, wrap it in plastic wrap (or a plastic bag), and refrigerate for at least 30 minutes. The dough is ready.
5
We roll out the dough by hand or with a machine and shape it as desired. (In the photo, I worked with a pasta maker and made thin noodles)
