Handmade Egg Pasta Dough
This is the baseline for nearly all hand-cut noodles. It relies on the protein in the flour and the moisture in the yolk to create a sheet that is thin enough to read through, yet sturdy enough to hold its own against a heavy sauce.
Control the humidity before you begin.
The ambient temperature and the size of your eggs dictate the feel of the dough. Keep an extra tablespoon of flour nearby, but add it only if the dough sticks to your fingers like glue.
- Wide wooden board or stone countertop
- Bench scraper
- Fork
- Plastic wrap
What goes in.
- 400gType 00 flour
- 4large eggs, room temperature
- 1 tspfine sea salt
The Heel and the Fold
Use the heel of your hand to push the dough away from you, then fold it back over itself. Repeat this until the surface transitions from shaggy and cracked to smooth and resilient.
The method.
Form the well
Mound the flour on your work surface. Use your fingers to create a deep, wide crater in the center, ensuring the walls are thick enough to hold the eggs.
Incorporate
Crack the eggs into the well and add the salt. Use a fork to beat the eggs gently, slowly pulling in flour from the inner walls. Do this until the egg mixture thickens into a paste.
Bring together
Use your bench scraper to fold the remaining flour into the center until a cohesive, messy mass forms. If there are dry bits, add a few drops of water.
Knead
Knead the dough firmly for 8 to 10 minutes. The dough is ready when it is uniform in color and springs back instantly when poked.
Rest
Wrap the dough tightly in plastic wrap and leave it at room temperature for at least 45 minutes. This relaxes the gluten, allowing you to roll it thin without it shrinking back.
Other turns to take.
Whole Wheat
Replace 100g of the Type 00 flour with finely milled whole wheat flour for a nuttier, more textured bite.
Herb-Infused
Finely mince fresh parsley or chives and fold them into the dough during the final two minutes of kneading.
When it doesn't go to plan.
Use a wooden surface if possible; the slight texture helps grab the dough and develop structure.
If the dough feels too dry after resting, dampen your hands with water and knead it once more.
When rolling, keep the unused portion of dough covered at all times to prevent it from drying out.
The ones that keep coming up.
Why is my dough shrinking back while I roll it?
The gluten is too tight. Let it rest for another 15 minutes, covered, to give the protein strands time to relax.
Can I make this in a food processor?
You can, but the heat generated by the blade often toughens the dough. Handmade is safer for a tender texture.
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