Print
pasta dough

Pasta dough


  • Author: Nawaï Li
  • Prep Time: 20min
  • Total Time: 20min
  • Yield: 4 persons 1x

Description

My classic egg dough recipe


Scale

Ingredients

  • 4 big egg
  • 400g of white flour
  • 1 tbsp olive oil

Instructions

  1. Place all ingredients in the bowl of your robot. Mix in low speed using baking hook for 10 minutes.
  2. Tip the mixture on to your work surface and bring the dough together into one lump, using your hands.
  3. Squash it into the table, reshaping it, pull it, stretch it, squash it again untill your pasta starts to be smooth and silky instead of rough and floury.
  4. Wrap the dough in cling film and put it in the fridge to rest for at least 1 hour before you use it.

Now you can choose what kind of pasta you want to make!

For Tagliatelle, I use a rolling mill and I flatten the dough on 2mm. I let dry my Tagliatelle with some flour until use.

For Lasagna, I just roll the dough on 2mm and cut the rectangle according to my plate dimensions.


Notes

You can replace buckwheat flour by another flour like quinoa flour for example.

  • Category: Plat
  • Cuisine: italian

Nutrition

  • Calories: 100% homemade with love

Keywords: egg pasta

leo tempus non ipsum lectus odio ipsum