Fresh Egg Pasta Dough

Fresh Egg Pasta Dough

Ingredients

3 cups “00” Italian flour, I like Antimo Caputo
2 teaspoons kosher salt
4 large eggs
2 large egg yolks
1 tablespoon extra virgin olive oil
1 tablespoon cold water
Extra flour for rolling out pasta

Process

  • Put flour and salt in an electric mixer bowl fitted with the dough hook; mix on low just long enough to mix the flour and salt.
  • Add the eggs, egg yolks, water and oil, mix on slow speed until dough comes together then increase to med-low speed for 8 minutes adding a bit more water or flour as needed.
  • Divide the dough in half, wrap in plastic wrap and refrigerate for a few hours or overnight.

Note

  • To flavor your pasta with herbs and spices, or whatever you like, add the “flavor” during the last two minutes of kneading.
  • When cooking pasta use a big pot and lots of water.
  • Add pasta to water only when water is at a full boil.
  • Add all the pasta at once and do not crowd the pot with pasta. It will stop the boiling and the pasta will not cook correctly.

You can also make a pasta without eggs, it will not be as tender but is quite delicious.

Fresh Eggless Pasta with White Wine

3 cups flour
2/3  cup warm water
1/3 cup white wine
2-3 tablespoons olive oil

Mix together and process as an egg pasta.

© Il Fiorello Olive Oil Co.

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Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...