Egg Pasta Dough
Makes 1-1/4 pounds pasta
This egg pasta dough recipe was designed to be made using a heavy-duty mixer and a pasta roller to form noodles, fettuccine, ravioli or similar desired shapes. It is very good and easy to work with. It can be made with a processor or other machines, but consult the manufacturer's instructions first. Most have their own recipe which might vary from this and are very specific in ingredients and amounts. For example, a pasta dough that works with a pasta roller might be too stiff for a pasta extruder. Although the recipe can be altered slightly, you will need to achieve about the same texture and moisture level.
- 4 large eggs
- 1 tablespoon water, more as needed
- 3-1/2 cups sifted all-purpose flour, more as needed
- 1/2 teaspoon salt
Place all ingredients in bowl of heavy-duty mixer. Using a flat beater, mix on Speed 2 (low speed) for 30 seconds. Change to a dough hook. Turn to Speed 2 and knead for 2 minutes. Remove dough from bowl and knead with hands for another 2 minutes. Divide dough into 8 pieces and let rest for about 20 minutes. Proceed to roll according to pasta roller directions.
Notes: Weather and humidity conditions can have an effect on batter or dough. Sometimes, the flour absorbs more water, other times less. It takes a few times until you know how the dough should feel, pliable but not sticky. If it appears dry or too wet, adjust the amount of water or flour accordingly.