Basic recipe for fresh egg pasta dough

Name: Basic recipe for fresh egg pasta dough
Total time: 30 min
Yield: 4
Ingredients: 600 g Tipo '00' flour; 6 large free-range eggs or 12 large free-range egg yolks

For the best homemade pasta

“Try to get hold of Tipo ‘00’ – this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour. I normally use eggs to make my pasta, as here – you can either use 6 eggs or if you want to make it richer and more yellow use 12 yolks. ”

Serves 4

Cooks In30 minutes plus resting

DifficultyNot too tricky

Jamie's Italy Eggs Dinner Party Pasta & risotto

Nutrition per serving

Calories 620 31%
Fat 12g 17%
Saturates 3g 15%
Sugars 2.2g 2%
Salt 0.1g 2%
Protein 26.7g 53%
Carbs 101.4g 39%
Fibre 3.9g -

Of an adult's reference intake

Jamie's Italy

By Jamie Oliver

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Ingredients

600 g Tipo '00' flour
6 large free-range eggs , or 12 large free-range egg yolks

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Jamie's Italy

By Jamie Oliver

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Method

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky.
Flour each hand and begin to knead. This is the bit where you can let all your emotions out, so go for it! What you want to end up with is a nice piece of smooth, silky, elastic dough.
Cover it with clingfilm and leave it to rest for about half an hour in the fridge before rolling and shaping it.