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Basic Egg Pasta Dough

Author
JWU College of Culinary Arts

Yield
1 pound

Serving Size
about 2 ounces / 57 grams

Recipe ID
C00103

Ingredients
US standard
Metric
Flour All purpose
10 ounces
283 grams
Eggs
3 each
3 each
Salt
Pinch
Pinch
Water
As needed
As needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Place flour, eggs, and salt in a food processor and pulse until the mixture crumbles.
  3. Add water, if neccessary, a teaspoon at a time for moisture.
  4. Knead the dough by hand for about 5 minutes on a lightly floured surface. Cover with plastic wrap and let rest for 30 minutes
  5. Divide the dough into pieces and roll out each piece of dough to desired thickness, using a pasta machine or rolling pin.
  6. Keep each piece covered until you are ready to roll it. Cut or shape according to recipe.