Homemade Egg Pasta Dough
Egg pasta dough is perfect for making ravioli and fettuccini
Servings: 6 people
Calories: 237kcal
Equipment
- pasta roller
Ingredients
- 1½ cups AP flour
- ½ cup semolina flour
- 3 eggs room temperature
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp water if dough is too dry
Instructions
- Mix flours and salt together and pour on counter
- make a large well in flour
- add eggs and oil in center of well
- slowly incorporate flour using a fork
- when all the flour is mixed in gather dough into a ball
- knead dough until smooth and silky. About 10 minutes
- Take a small piece of dough off and try to stretch it. If it stretches a couple of inches without breaking then you have kneaded enough.
- Wrap dough in plastic and let is rest at room temperature for 30 minutes
- cut dough into 4 pieces and roll dough into an oval shape with a rolling pin. Then roll through a pasta roller until desired thickness. Start with the widest setting #1 and keep making the roller more narrow. For ravioli roll dough until #6. Fettuccini can be rolled to #6 or #7. Very thin pasta like cappellini should be rolled to #7 or #8
Nutrition
Serving: 1person | Sodium: 420mg | Calcium: 20mg | Vitamin A: 119IU | Sugar: 1g | Fiber: 1g | Potassium: 90mg | Cholesterol: 82mg | Calories: 237kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 7g | Protein: 8g | Carbohydrates: 34g | Iron: 2mg