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| Fresh egg pasta dough |
Fresh egg pasta dough ingredients: 4 large eggs (I use free range). 1/2 cup semolina flour. 2 cups '00' (fine) Italian flour
Fresh egg pasta dough recipe: Sift the flour onto a clean bench. Shape into a circular mound and make a well in the centre. Break the eggs into the well and whisk lightly with a fork. Use the fork to gradually incorporate the flour from the edges of the well. Take care the egg mixture doesn't escape. Once the mixture is too thick for the fork, start to use your fingertips. When the dough comes together, knead energetically with the heel of your hands, trying to stretch the pasta and fold it back into itself. This releases the gluten from the flour, which makes the dough nice and elastic. lithe dough is sticky, sprinkle with a little flour. Knead for 5-10 minutes. The dough is the right consistency when it bounces back if you press a clean, dry finger into the centre. Roll the dough into a ball and wrap it with plastic wrap. Let it rest on the bench for 20 minutes before using. By then, the fresh egg pasta dough recipe is ready
