Classic Pasta Dough
4 servings
30 minutes
Classic pasta dough is the foundation of Italian cuisine, embodying the traditions and craftsmanship of generations. A simple yet perfect recipe combines flour and eggs to create elastic, silky dough that easily transforms into exquisite pasta. The taste of this dough is neutral but with subtle notes of wheat and eggs, perfectly complementing sauces and fillings. This versatile dough is suitable for fettuccine, ravioli, lasagna, and other types of pasta. Italians have passed down the secrets of its preparation for centuries, as proper kneading and resting ensure a tender texture.
1
Pour flour on the board or in a bowl. Make a well in the center and crack the eggs into it.
- Fine-ground flour: 600 g
- Chicken egg: 6 pieces
2
Whisk the eggs with a fork until smooth. Mix the eggs so that the dough is not too sticky.
3
Dust each hand with flour and start kneading. Knead for 10-15 minutes until you get a good piece of smooth, silky, elastic dough.
- Fine-ground flour: 600 g
4
Cover it with plastic wrap and leave it in the fridge for about half an hour before rolling it out and shaping it.
