Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 6 Times
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Pasta Dough
Pasta in the old Ashkenazi as in the Sephardi world used to be a combination of flour and eggs with water. Nowadays as in Italy, it is simply flour and eggs. Because different flours have different weights and because the amount of flour the eggs absorb varies depending not only on the provenance and type of wheat but also on the weather and harvest, it makes sense and works better to start with the eggs and to add the flour gradually—as much as it takes to have a soft dough. In that way you cannot go wrong.
Yield : Makes about 1 lb (500 g) dough (enough for 6)
Ingredients
- 3 large eggs
- Pinch of salt
- About 2 cups (300 g) all purpose flour
Directions
One large egg absorbs about 4 oz (100 g).
If making the dough by hand, lightly beat the eggs with salt and add the flour gradually, working it in first with a fork and then with your hands, until the ingredients are well mixed and the mass holds well together. You may use a food processor to blend the ingredients, but do not add all of the flour from the start, in case you need less.
Knead for 10–15 minutes, until the dough is smooth and elastic, adding a little more flour if it is too sticky or a drop of water if it is too dry. Wrap in plastic wrap and leave to rest for 15–30 minutes at room temperature.
© 1996 Claudia Roden
Nutritional Information
Nutrients per serving
187 kcal
2 % daily value
0 % daily value
1 % daily value
78 mg
12 mg
7 g
0 g
1 g
32 g
106 mg
62 mg
1 g
3 g
13 % daily value
