Egg Pasta Dough

From this dough, we make all kinds of noodles, ravioli, tortellini, lasagna, cannelloni.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Wheat flour, white, multi-purpose

  • 4 pieces Egg, fresh

  • 1 pinch Salt, table

Steps

  1. Sift the flour onto a wooden work surface and salt it. Make a well in the center and pour in the beaten eggs. Start kneading from the center with your fingertips, gradually incorporating the flour with the eggs.

  2. Once all the flour is mixed with the eggs, begin kneading vigorously. Knead the dough for ten minutes until it becomes elastic and smooth. Well-kneaded dough will shine, and small air bubbles will be visible on its surface. Then shape the dough into a loaf and cover it with a damp cloth. Let it rest for at least half an hour.

  3. Divide the dough into three parts, roll it out thinly on a floured surface, and cut it into desired shapes. Always roll the dough in one direction, away from yourself. While rolling, lightly flour the dough and turn it 90 degrees several times.

Nutrition Information (Per 100g)

  • Calories: 364 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 76 g
    • Sugars: 0 g
  • Protein: 10 g
  • Fiber: 2 g

Advice

The dough can be rolled and cut with a machine. If making cannelloni, add one to two tablespoons of water to the dough. Spread the cut noodles on a damp surface to dry.