We have chickens and they lay all different size eggs so my fool proof method of making pasta dough for as many people as you want works every time. It’s all about weighing your ingredients.
I allow one egg per portion/person and start from there
4 eggs, cracked into a bowl and weighed
00 flour, one and a half times the weight of the eggs
pinch salt
splash olive oil
Put the flour in a large bowl. Make a well in the middle and tip in the eggs, salt and a splash of olive oil.
Gently bring it together then tip out onto the work surface and knead for 10 minutes. It will feel wet at first but stick with it and it will become silky smooth.
Cut the dough in half and if there are a lot of air bubbles, carry on kneading for a few more minutes. Wrap the dough in wax paper or cling film and put in the fridge for at least an hour.
I like to make my dough the day before as the colder it is, the better it is to work.
Egg Pasta Dough
Ingredients
- 4 eggs crack open and weigh
- 00 Flour One and a half times the weight of the eggs
- pinch salt
- splash olive oil
Instructions
- Put the flour in a large bowl. Make a well in the middle and tip in the eggs, salt and a splash of olive oil.
- Gently bring it together then tip out onto the work surface and knead for 10 minutes. It will feel wet at first but stick with it and it will become silky smooth.
- Cut the dough in half and if there are a lot of air bubbles, carry on kneading for a few more minutes. Wrap the dough in wax paper or cling film and put in the fridge for at least an hour.
- I like to make my dough the day before as the colder it is, the better it is to work.
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