Handmade Egg Dough

• 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

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