Fresh Pasta Dough Recipe

How To Make fresh pasta dough -

Fresh pasta is generally made with unbleached all-purpose flour. Whole eggs, egg whites, and/or water are used to moisten the flour, and sometimes seasonings such as salt and olive are added. Fresh pasta dough is easy to make by hand, or you can mix it in a food processor or mixer.

 Ingredients for Fresh Pasta Dough -

About 1 pound; 8 first-courses or 4 main-course servings.

    2 cups unbleached all-purpose flour

Make a well in the center and add to the well:

    3 large eggs or 4 or 5 large egg whites (about2/3 cup)

    (1/2 teaspoon salt)

    (1 teaspoon extra-virgin olive oil)

Preparation for Fresh Pasta Dough -

Beat the eggs lightly with a fork, drawing in some flour as you go, until the eggs are mixed and slightly thickened. Using the fingertips of one hand, gradually incorporate the flour into the eggs and blend everything into a smooth, not too stiff dough. if the dough feels too dry and crumbly, add a little water as needed. if it is too sticky, add a little more flour. use a dough scraper to lift and turn the dough if it sticks.

    Alternatively, process the ingredients in the food processor just until blended, 15 to 20 seconds, being careful not to overwork the dough.

Making Fresh Pasta Dough -

 Knead the dough until satiny and very elastic, about 10 minutes, or pulse for 15 to 20 seconds, then remove from the processor and knead for 10 minutes, divide the dough into 4 pieces and wrap the pieces loosely in a plastic wrap or cover with an inverted bowl. let the dough rest at room temperature for 60 minutes before rolling it out.