Home-made fresh egg pasta, that is a true treat. And it is a lot of fun to turn two basic ingredients into something so great! Shall I tell you the secret?
Kneading with your own bare hands… that is the secret to great home-made pasta dough!
The formula is simple, 100 grams of type 00 flouw and 1 egg. This will give you a huge 1 person portion or two smaller portions.
I used my pasta machine and worked the dough through all the way to setting 7, quite thin and perfectly elastic dough for tagliatelle!
Be sure you lightly dust your working surface, the dough and the sides of the dough with a little bit of flour. This will be of great help while you are making your perfect sheet of dough.
When you set it aside be sure to cover it with a damp tea towel, to prevent it from drying out.
Good luck and most importantly enjoy!
fresh egg pasta dough
pasta dough with typo 00 flour and egg
mix the flouw and the egg with a fork until you have a breadcrumb like substance. If you have a foodprocessor feel free to use it, works great!
bring the crumbs together with your hands and form a ball. Start kneading with your hands to develop the gluten. The longer the better
Cover the dough with cling film and let it rest in the fridge for at least 30 minutes
Work the dough through your pasta machine until you have the perfect shape, size and thickness. For tagliatelle setting 7 is great. You can also roll out your dough by hand, nothing wrong with that!