Pasta Dough
A classic egg-based pasta dough designed to be smooth, elastic, and easy to roll.
Servings: 2
Ingredients
- 200 g Tipo 00 flour
- 2 whole eggs
- Pinch of salt
Instructions
- Form the flour and salt into a well on a clean work surface.
- Add the eggs and gradually incorporate the flour.
- Knead until smooth and elastic.
- Wrap and rest for at least 20 minutes.
- Roll into sheets by hand or with a pasta machine until smooth and even.
- If you want this adapted next into Stuffed Pasta Dough, Hand-Rolled Pasta, or turned into a Cooking 101 anchor post, just say the word.
Notes
Stuffed Pasta Note:
For filled or stuffed pasta, slightly reduce the flour to about 180 g flour for 2 eggs to create a more tender, easier-to-seal dough.
For filled or stuffed pasta, slightly reduce the flour to about 180 g flour for 2 eggs to create a more tender, easier-to-seal dough.
Nutrition
Calories: 427kcal | Carbohydrates: 77g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 168mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 238IU | Calcium: 40mg | Iron: 5mg
