Homemade Egg Pasta Dough
* PLUS Resting time
Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
Everything Sophia Loren says about pasta is true: It’s delicious, never a mistake and seriously fun to make fresh (okay, we added that last part). Move over, sourdough—we’ve got a new kitchen passion project.
durum wheat semolina flour
, (150 g)
, (140 g)
- Stir flours with salt on your counter. Form a very wide circle and make a well in the centre. Add eggs, egg yolks, oil and water into well. Using a fork, stir the egg mixture to combine, then gradually stir in flour from the inside edge of the well until dough comes together. Shape and massage into a ball. Knead until dough is smooth and elastic, 10 to 12 min. (If dough is too wet or dry, add more all-purpose flour or water, 1/2 tsp at a time. Dough should feel just slightly tacky like Play-Doh, but still easy to knead.) Wrap dough in plastic and let stand at room temperature 1 hr before using (this will allow the gluten to relax and make rolling easier).
- Follow directions for hand or pasta machine rolling. Thinner pastas will require machine rolling.
How to Roll Pasta Dough
- Work with one piece of dough at a time, keeping the rest covered so the surface doesn’t dry out and crack.
- Dust dough with flour as needed so it doesn’t stick to the rolling pin or machine.
- If using an automatic roller, use lowest speed to help manoeuvre the pasta sheet.
- Begin rolling, using the thickest setting (usually 0 or 1 on the dial). Repeat rolling, using this setting
2 to 3 times. After each of these preliminary rolls, fold one side of the piece into the middle, then fold the other side over that to form three layers. Flatten slightly, then feed through the machine again. This process is called laminating and will produce a better al dente pasta texture.
- Each pasta machine brand will have different settings and levels for pasta thickness. Keep a ruler handy so you can measure appropriately.
Nutrition (per serving)
- 9 g,
- 35 g,
- 8 g,
- 1 g,
- 407 mg.
“Tipo 00” flour is more finely ground than semolina and all-purpose flours, and its low-protein content produces a silky texture for pasta. Feel free to swap all-purpose flour for tipo 00 in any of these recipes—or use a 50/50 mix.