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Fresh Pasta Dough Recipe

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This recipe for Fresh Pasta Dough is from The Beygo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups "OO" flour plus extra for dusting work surface*
4 large eggs
1 tsp extra virgin olive oil
1/2 tsp salt
Directions:
Directions:
Making the Dough, Method 1:

1. Place the flour on a clean work surface, make a well in the middle and add the eggs.
2. Using a fork whisk the eggs while slowly drawing in flour from the edges of the well.
3. Continue whisking and combining until combined and a rough dough forms.
4. Using your hands, bring the dough together to form a ball then knead the dough with your hands until smooth and pliable.

Making the Dough, Method 2:

1. Put the flour into the bowl of a food processor fitted with the metal blade.
2. Whisk the eggs, oilve oil and salt in a separate bowl until combined.
3. With the motor running, pour the egg mixture into the feed tube and process until a rough and slightly sticky dough is formed. If the dough looks too dry, add a small amount of warm water through the feed tube and continue processing.
4. Gather the dough into a ball and knead with your hands until smooth and pliable.

For Both Methods:

After the kneading the dough, form it into a smooth ball and place in a bowl covered with plastic wrap. Let rest up to 1 hour at room temperature** then roll out and cut to desired shape using a pasta roller/cutter.
Personal Notes:
Personal Notes:
* If OO flour is not available, use unbleached all-purpose flour.
** The dough can be refrigerated for up to 1 day. Let it come to room temperature before rolling and cutting.

 

 

 

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