First course

Handmade Egg Dough


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Handmade Egg Dough
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Simili Sisters' recipe and video recipe will teach you all the secrets to make a perfect Italian pasta dough at home

Info box
  • Preparation time
  • Recipe category First course
  • Recipe yield 6
  • Recipe cuisine Italian

The most suitable flour for making egg dough is type 0, because this type of flour still contains a part of the husk, which will make the pasta more rustic and perfumed.
And the only other ingredient needed for the Bolognese fresh pasta is egg: no water, no oil, no salt.
Just flour and egg, both of which need to be at room temperature at the time of mixing.
Sift the flour to give it some air.
The weight/amount of the flour should be considered just a guideline because at times flour absorbs more, at times less, and there is a lot of variation even with eggs.
For this reason, keep a part of the flour separate when making the “well”.
At the centre of the flour well, place the eggs that you’ve previously broken into a small bowl, and beat them with a fork.
Add a part of the flour from the inside of the well to render the eggs denser and thicker.
Cover the eggs with the remaining flour and mix together until the flour is almost completely absorbed.
The dough must never be left alone and uncovered on the table, because it will form a crust.
Wash your hands and scrape clean the cutting board.
At this point you can pick up the dough again and begin to “beat it”: it’s very important to not use too much force, but to work it gently so that it doesn’t break apart.
Never smash it, but try to roll it quickly on the cutting board putting the pressure not downwards, but outwards, until the dough is smooth to the touch.
Remember that if you work it for too long, the dough may become too smooth.
Gather together some folds in the centre and create a “button” that you’ll push towards the centre.
Place the dough in a soup bowl with the “button” pointing downwards.
Cover the bowl with a plate and let it rest for at least 20-30 minutes.
Begin by rolling out the dough with the rolling pin.
Remember to not put pressure downwards when pressing the dough on the cutting board.
The thickness of the dough will vary according to what you are making and according to your own taste.
For example, making lasagna will require a thicker dough, as will cannelloni and most filled pastas, except for tortellini.

Watch Sorelle Simili preparing this traditional Italian egg dough

Now that you have the dough, you can make ravioli: try this cheese filling

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