Fresh Pasta Dough

Yield: 2

Author: Chef Jorge Montes

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Fresh Pasta Dough

A simple and versatile recipe for tender, homemade pasta, perfect for any sauce or dish. The fine texture and high protein content of 00 flour ensure a smooth and elastic dough for excellent results.

Prep time: 35 MinTotal time: 35 Min

Ingredients

• 2 whole large eggs
• 1 1/2 cups 00 flour
• Tools: Fork / Clean work surface / Rolling pin or pasta machine / Knife or pasta cutter

Instructions

1. Make the Dough:
2. Place the flour in a mound on a clean work surface and make a well in the center. Crack the eggs into the well.
3. Use a fork to gently beat the eggs, gradually incorporating the flour from the edges.
4. Knead the Dough:
5. Once the mixture starts coming together, knead by hand for 8-10 minutes until the dough is smooth and elastic.
6. Wrap in plastic wrap and let it rest at room temperature for 20 minutes.
7. Roll and Cut the Dough:
8. Divide the dough into smaller portions for easier handling. Roll out to desired thickness using a rolling pin or pasta machine. Cut into desired shapes:
9. Fettuccini: Long, flat ribbons, great with lighter sauces like Aglio Olio or Alfredo.
10. Pappardelle: Wide, flat ribbons, perfect for hearty sauces like Bolognese or mushroom ragù.
11. Tagliolini: Thin, delicate strands, ideal for broths or lemon butter sauce.
12. Orecchiette: Small, ear-shaped pasta, best with chunky sauces like broccoli rabe and sausage.
13. Cavatelli: Short, ridged shells, excellent with ricotta-based or thick tomato sauces.
14. Trofie: Twisted, elongated pasta, perfect for pesto Genovese or olive oil-based sauces.
15. Serving Tip: Dust cut pasta with a little flour to prevent sticking and cook immediately or store for later use.

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