Homemade Pasta Dough - The Bitery

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Homemade Pasta Dough

You can do any kind of pasta with this dough. We have Imperia pasta maker and it was one of the best investments.

Ingredients

Instructions

Ingredients

Ingredients

Calories

per serving

620

Carbs

101g

Protein

27g

Fat

12g

Instructions

Preparing In The Kitchen

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky.
Flour each hand and begin to knead. What you want to end up with is a nice piece of smooth, silky, elastic dough.
Cover it with cling film and leave it to rest for about 30 minutes in the fridge before rolling and shaping it.
When cooking pasta – Don’t over salt the water, be gentle with stirring (try not to stir at all) not to break the pasta, save the cup of pasta water to add it in any sauce you are preparing (result is more creamy sauce) and last and most important, do it al dente – undercook and finish it in the sauce.

Preparing In The Kitchen

Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky.
Flour each hand and begin to knead. What you want to end up with is a nice piece of smooth, silky, elastic dough.
Cover it with cling film and leave it to rest for about 30 minutes in the fridge before rolling and shaping it.
When cooking pasta – Don’t over salt the water, be gentle with stirring (try not to stir at all) not to break the pasta, save the cup of pasta water to add it in any sauce you are preparing (result is more creamy sauce) and last and most important, do it al dente – undercook and finish it in the sauce.

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