How To Make Fresh Egg Pasta Dough

Ingredients

• 200 g All-Purpose Flour (sifted)
• 2 Large Eggs (room temperature)

Instructions

1. Create Flour Well and Add Eggs

   Place the 200 g of flour on the work surface and form a well in the center. Crack the two eggs into the well.

   Time: PT2M

2. Scramble Eggs In‑Place

   Using a fork, gently scramble the eggs inside the well until they are just combined but still slightly runny.

   Time: PT1M

3. Incorporate Flour From the Sides

   With your fingertips, pull flour from the bottom edges of the well into the egg mixture, mixing as you go. Continue until the dough starts to come together.

   Time: PT5M

4. Knead the Dough

   Gather the dough into a ball and knead with both hands, folding, stretching, and turning. Knead for about 5 minutes until the surface feels smooth.

   Time: PT5M

5. First Rest

   Cover the dough with plastic wrap or a damp towel and let it rest for 5‑10 minutes (7 minutes average).

   Time: PT7M

6. Second Knead

   After resting, knead the dough for another minute, focusing on achieving a smooth, glossy surface.

   Time: PT1M

7. Shape and Final Rest

   Form the dough into a ball, then flatten it into a disc (bowl shape). Cover and let rest for 20 minutes before rolling or cutting.

   Time: PT20M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

50 g

Fat

10 g

Fiber

2 g