Whether it's fettuccine or ravioli, spaghetti or tagliatelle, this pasta dough is the perfect base!
Ingredients
500 g all-purpose flour
185 g egg
125 g egg yolk
*Alternatively, you can just use about 310 grams of egg, if you don't have enough eggs for the separate 125 grams of yolk, the pasta will still turn out great.
25 g olive oil
Salt to taste
Instructions
On a clean workspace (countertop), create a large mound with your flour, give a generous pinch of salt.
Hollow out the center and add the eggs into the middle.
Using a fork, slowly whisk the flour into the egg, pulling flour from the sides of the mound as you whisk.
Once the egg has been mixed into the flour, add olive oil and begin kneading with your hands, about 5-10 minutes, until the ball of dough becomes smooth.
During this process, if you find your pasta dough seems too dry, wet your hands, sprinkle a bit of water on the dough, and continue kneading. If the pasta dough seems too wet, sprinkle with some more flour while kneading.
Once your ball of dough is smooth, massage a drizzle of olive oil around the dough and cover with plastic wrap.
Allow the dough to rest at least 30 minutes before running through your pasta machine.
Cutting the dough into manageable pieces for your pasta machine, start on the thickest setting, run the dough through the pasta machine, move to a thinner setting, run the dough through again, repeating until you have reached the thinnest setting.
Once rolled, dust the dough with flour, then cut your pasta into the desired style.
If not using immediately, toss with more flour so it doesn't stick together, and dry about 30-60 minutes. Refrigerate in a plastic container or ziploc bag, using within a few days, or freeze up to a month.
When cooking, the fresh pasta should only take about 2 minutes.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/homemade-pasta-dough/