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Classic Egg Dough

Cutting pasta with machine

The classic egg pasta recipe, using whole eggs and Italian 00 flour, and the best place to start if you’re new to home-made pasta. If the dough feels dense and difficult to work, keep going, as it does become more elastic and smoother the more you work it. It will also soften when you rest it in the fridge.

Makes 400g/14oz, enough to serve 4

  • 300g/10½oz 00 flour
  • 3 medium eggs

Place the flour on a clean worktop or pastry board and shape it into a mound. Make a well in the centre and crack the eggs into it.

Using a fork, break the eggs yolks and start to whisk them, drawing in the flour a little at the time. Continue to combine together with the fork, then when everything starts to come together, start to knead the dough. Use the heel of your hand and push away from you, using your other hand to turn the dough 90 degrees after each knead – you will soon develop a lovely rhythm. Continue to knead for 8–10 minutes until the dough is nice and smooth.

Now form the dough into a flat disc, as this will make it much easier to roll out later. Wrap it tightly in clingfilm and rest in the fridge for at least 30 minutes, or ideally overnight. Resting it makes the structure of the dough smoother and more pliable, so it’s much easier to roll out and shape.

To make with a food processor

If you have one you can make pasta dough in a food processor, which is really quick and easy. At home I usually make it by hand – I put some music on and knead to the rhythm of some 80s classics!

Place the flour in the processor bowl and secure the lid. Start the machine, then pour the eggs into the funnel.  Mix for 30 seconds, till the dough has the consistency of fine breadcrumbs.

Now tip onto a board or into a bowl and bring the mixture together to form a neat disc. Super easy. Wrap the dough in clingfilm and put in the fridge for a minimum of 30 minutes, ideally overnight, then you’re ready to roll and shape your pasta.