Tip : Almost all pasta recipes call for 2 or more eggs, even up to 8 (although yolks only). I have tried 2 or 3 recipes and have found that the eggs do make a difference. I have also found that some Italian cooks say that the pasta dough should be light but have a tiny bit of a chew. I liked this consistency so I make my dough with two eggs. It's easy to handle and dough does not tear or get holes in it when you add the filling.
Ingredients
- 1 1/2 cup 00 farina flour (must be farina)
- 1 tsp salt
- 1 tsp olive oil
- 4 whole eggs
- water to bind if egg is not enough
Instructions
- Gather all ingredients before starting recipe
- Add 4 whole eggs to a stand mixer bowl with the paddle attachment. Mix on low speed until the eggs have been blended.
- Measure 1 1/2 cup 00 farina flour and add to the eggs. Add 1 tsp salt and 1 tsp olive oil. blend on medium speed until the dough resembles a course crumble
- If the mixture seems dry, add water 1 table spoonful at a time until the dough comes together. Change from the paddle to a dough hook and continue to mix until the dough comes together.
- Knead the dough into a ball, about 5 minutes
- Cover with plastic wrap and place in the fridge for 30 minutes.
- Remove after 30 minutes and cut into 4 pieces.
- Form the triangle into a longish flat piece.
- If using a pasta machine, start at the lowest setting (1) and roll the dough at this setting twice. After the first time, fold the dough in 3, and pass through the rollers at the next setting (2). After this, reduce the setting and pass through once per setting, stopping at 5 or 6.
- Fill with your favorite filling and cook.