Basic Homemade Egg Pasta DoughYUMMLY
This homemade pasta dough recipe, which makes 1 ½ pounds, has a beautiful yellow hue from the eggs and is great for making both cut and shaped pasta. You’ll notice there’s a range for the amount of flour. You’ll want to start with the lowest amount first — things like humidity, the size of the eggs, and how you measure flour are all factors that can affect how much flour you need. When measuring the flour, be sure you fluff up the flour with a spoon and then gently spoon it into a dry measuring cup, leveling the top with a knife. Make sure not to pack the flour or scoop it with the measuring cup. The recipe is a Yummly original created by Ashley Strickland Freeman.
- Place 3 ¼ cups flour in a mound on a clean work surface and make a large well in the center. Carefully crack the eggs into the center of the well.
- Using a fork, whisk together the eggs in the well. Gradually mix the flour into the eggs, starting at the center of the well and moving outwards, and using the fork to create a batter consistency at first. Add a little flour at a time, mixing well before adding more (you may not need all the flour; the dough should be slightly sticky).
- Once all of the flour is incorporated, shape the dough into a ball and knead until small blisters form and the dough is smooth, elastic, and no longer sticky, about 10 minutes. As you knead, keep a light dusting of flour on the work surface if the dough starts to stick too much; or, if it’s too dry, add a few drops of warm water.
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|Calories260Calories from Fat35|
|% DAILY VALUE|
|Calories from Fat35|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.