How To Make Fresh Egg Pasta Dough

There’s one thing you always ask for - how to make fresh pasta. You only need two ingredients - 1 egg for every 100g of 00 flour. Or you can make a vegan version using 45/50ml of water for every 100g of semolina flour. It couldn’t be easier - just follow my step by step instructions and top tips and it will be great every time. Plus it’s fun and a great way to get the whole family involved. It takes very little time to make and is a really nice way to elevate your pasta dishes for a special occasion.

Top tips:
👉 At first the egg will be very runny so start by incorporating the flour only from the sides of the well and not from the top. Once the mixture is a bit firmer you can slowly incorporate the rest of the flour.
👉 Working the dough is important - you want to eat carbs? You have to work out!!
👉 The dough might look dry on the outside but if you expose the middle it will be quite sticky - so you can use this to absorb more flour from the board.
👉 It’s important to let the dough rest to develop a better gluten structure - I like to knead and rest mine twice.
👉 For the first kneading, don’t focus too much on the look of the dough, but on the consistency. It should feel almost like a play dough, not too sticky, not too dry but tacky to the touch.
👉 During this first resting, the gluten will begin to develop even more but naturally. This will make the second kneading and the whole process much easier, creating a perfect dough.

FULL RECIPES
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Semolina Fresh Pasta Dough: https://www.ourcookingjourney.com/rec...

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