Basic recipe for fresh egg pasta dough

For the best homemade pasta

Basic recipe for fresh egg pasta dough

Basic recipe for fresh egg pasta dough

Serves 4
Cooks In30 minutes plus resting
DifficultyNot too tricky
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
recipe adapted from

Jamie's Italy

By Jamie Oliver
Tap For Method

Ingredients

  • 600 g Tipo '00' flour
  • 6 large free-range eggs , or 12 large free-range egg yolks
Tap For Method
recipe adapted from

Jamie's Italy

By Jamie Oliver
Tap For Ingredients

Method

  1. Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
  2. Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky.
  3. 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.
  4. Cover it with clingfilm and leave it to rest for about half an hour in the fridge before rolling and shaping it.
recipe adapted from

Jamie's Italy

By Jamie Oliver