Fresh Egg Pasta Dough

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  • 400g “00” flour
  • 4 eggs
  • Pinch of salt


  1. Place the flour & salt in a clean bench and combine. Make a hole in the top of the flour mound so it’s like a mini volcano. Make the hole big enough for the eggs.
  2. Break the eggs in a bowl, whisk and pour into the hold of the flour. With a fork or your hands, mix the eggs & flour together slowly & gently.
  3. Clean your hands then lightly flour your work bench. Knead the dough with the heal of your hands for 10 minutes or until dough is elastic.
  4. Form into a ball and wrap the dough in plastid and rest for at least 30 minutes before using. Protection Status