Basic Pasta Dough (Classic Fresh Egg Pasta)

Name: Basic Pasta Dough (Classic Fresh Egg Pasta)
Ingredients: 300 g (about 2.5 cups) All-purpose flour (or 00 flour for finer texture); 3 Large eggs (room temperature); 1 tbsp Olive oil (optional for richness); ½ tsp Salt (optional)

A recipe from the Bmarchai Recipes collection.

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Basic Pasta Dough (Classic Fresh Egg Pasta)

Nutrition (per serving)

370Calories

13 gProtein

70 gCarbs

4 gFat

1 gSugar

200 mgSalt

Ingredients

300 g (about 2.5 cups) All-purpose flour (or 00 flour for finer texture)
3 Large eggs (room temperature)
1 tbsp Olive oil (optional for richness)
½ tsp Salt (optional)

Method

Prepare your workspace: Use a large clean wooden board or countertop. Have extra flour nearby for dusting, and a bench scraper or knife for handling dough. Total time: 1–2 hours (including resting), hands-on about 20–30 minutes.
Mound the flour on the surface → add salt if using → make a wide well in the center (like a volcano crater, about 15–20 cm diameter).
Crack eggs into the well → add optional olive oil → use a fork to whisk the eggs in the well, gradually pulling in flour from the inner edges (start slow to avoid breaking the wall).
Continue whisking and incorporating flour until the mixture becomes too thick for the fork (shaggy dough stage, about 2–3 minutes) — switch to hands or bench scraper if needed.
Bring the dough together: Gather all the shaggy bits into a ball — if too dry/crumbly, add 1 tsp water; if too sticky, add 1 tsp flour. The dough should be firm but not hard.
Knead the dough: Press with the heel of your hand, fold over, and repeat. Knead vigorously for 8–10 minutes total (set a timer) — the dough will start rough and stiff but become smooth, elastic, and silky (it should bounce back when poked and not tear easily). If it sticks, dust lightly with flour, but avoid adding too much to keep it tender.
Test doneness: Cut the dough in half — it should have a uniform texture with no dry spots or air pockets. If not, knead 1–2 more minutes.
Rest the dough: Wrap tightly in plastic wrap or damp towel to prevent drying → let rest at room temperature for at least 30–60 minutes (or up to 2 hours; resting relaxes gluten for easier rolling).
Roll and shape: Divide rested dough into 4 pieces — keep covered. Roll one piece at a time to 1–2 mm thick (use pasta machine starting wide and narrowing, or rolling pin with dusting flour). Cut into shapes (fettuccine, tagliatelle, etc.) → dry slightly 15–30 min.
Cook: Boil in salted water 2–4 min until al dente → drain → toss with sauce. Makes 4 servings — foundational fresh egg pasta dough with detailed kneading for perfect texture.