fresh egg pasta dough
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 15 minutes
resting time: 30 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 426 kcal
Author: sanne

pasta dough with typo 00 flour and egg

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Ingredients

  • 400 gr typo 00 flour
  • 4 eggs
Metric - US Customary

Instructions

  1. 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!

  2. bring the crumbs together with your hands and form a ball. Start kneading with your hands to develop the gluten. The longer the better

  3. Cover the dough with cling film and let it rest in the fridge for at least 30 minutes

  4. 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!

Nutrition Facts
fresh egg pasta dough
Amount Per Serving (1 portion)
Calories 426 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 64mg 3%
Potassium 167mg 5%
Total Carbohydrates 76g 25%
Dietary Fiber 2g 8%
Protein 15g 30%
Vitamin A 4.8%
Calcium 4%
Iron 30.1%
* Percent Daily Values are based on a 2000 calorie diet.