Basics: Egg pasta dough

The longest and most famous italian tradition. Homemade pasta, with eggs. To be honest, very few people takes their time to make pasta at home even in italy now but still, pasta all’uovo made at home is something special everybody should try at least once in their life.

Today we’re making the dough without going further. While you’re making tagliatelle, tortellini, or lasagne, you’ll have to start from here.

I’m using the real recipe here, with 00 Flour (the very fine white one, called all purpose in US i think), but i suggest you to experiment with different flours too. I love mixing 50% semola di grano duro with 50% whole grain for my tagliatelle, for example.

Timings: 30 Minutes


  • Flour
  • Large sized eggs.
  • Optional: salt. The real recipe doesn’t want it, but you can add a little of it, if you want.

Proportions: one egg every 100gr of flour.

Weight the flour, put it in a large (and wooden) pastry board and create a hole in the center with your hands, big enough to contain all eggs for the weight of the flour. In italian we call it fontana (fountain).

1. The fountain

Break the eggs inside the foutnain, and make sure nothing gets out of it. This is where you add a little salt if you want. I personally don’t. Remember homemade pasta is fresh and absorbs water when cooking, so it will get salty anyways.

2. Break the eggs in the fountain.

With a fork, start mixing eggs with flour, making circular movements, without letting the eggs coming out from the hole.

When it’s dense enough, start using your hands, until it gets all mixed in a single dough. Eggs aren’t all the same. Somtimes you’ll need a little more flour, sometimes not all flour will mix (in this case, just water your hands until all the flour gets absorbed).

It’s now time to use our strenght to knead the pasta. If you use your bare hands (i do, since i don’t have the planetary machine) fold the dough from up to down, and press it with the palm (3). Be firm but also make sure you don’t break it. Then rotate 90° clockwise (4), fold again from up to down, and repeat (5). I like to say that the dough must always ‘smile’ at you when folding. Repeat the process for 10-15 minutes.

Create a ball (6), and enclose it with a cling film like a candy (7) to prevent it from drying. Leave it rest for 15 minutes at environment temperature.

Your dough is ready for making pasta.

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