Handmade Egg Dough

Handmade Egg Dough

Handmade Egg Dough

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

March 31, 2012

Cuisine

Dietary Consideration

serves for

6

total time

0 HR 30 MIN

ingredients

330 g
3

Preparation

  • 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

[VideoID=788eceb3-2625-4c63-b035-372ac1f53bf4]

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

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