Homemade Pasta Dough (Basic Egg Pasta)

Name: Homemade Pasta Dough (Basic Egg Pasta)
Ingredients: 300 g (or 00 flour for finer texture) All-purpose flour; 3 Large eggs; 1 tbsp (optional for richer dough) Olive oil; ½ tsp (optional) Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesPastaFromScratchEggPastaItalianHomemadePastaMachineOptional

Nutrition (per serving)

370Calories

13 gProtein

70 gCarbs

4 gFat

1 gSugar

200 mgSalt

Ingredients

300 g (or 00 flour for finer texture) All-purpose flour
3 Large eggs
1 tbsp (optional for richer dough) Olive oil
½ tsp (optional) Salt

Method

On a clean surface or large bowl, mound flour + make a well in center → crack eggs into well + add optional oil/salt.
Using fork, whisk eggs → gradually incorporate flour from sides until shaggy dough forms.
Knead dough by hand 8–10 minutes until smooth, elastic, and no longer sticky (add 1 tsp flour if too wet, 1 tsp water if too dry).
Wrap dough in plastic → rest at room temperature 30–60 minutes (relaxes gluten for easier rolling).
Divide dough into 4 pieces → keep covered → roll one piece very thin (1–2 mm) using rolling pin or pasta machine (start wide, narrow progressively).
Dust with flour → cut into desired shape (fettuccine, tagliatelle, ravioli sheets) using knife or pasta cutter.
Hang or lay flat to dry slightly 15–30 min (prevents sticking when cooking).
Boil in salted water 2–4 min until al dente → drain → toss with sauce.
Makes 4 servings — fresh homemade egg pasta, machine optional but recommended for thin sheets.