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Fresh Pasta Dough (From Roberta Pagnier)

Silky, tender fresh pasta dough with a springy, elastic feel
Roll it out thin and cook it up for sweet, eggy bites
Golden edges, comforting chew, and fresh flavor in every forkful

dinner ⏱ 50 min 480 kcal / portion 95.0 g carbs / portion (estimated) vegetarian egggluten 🔗 Original source

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Fresh Pasta Dough (From Roberta Pagnier)
v1 · rb0e705f985 20260727Z1751 300 g flour for fresh pasta 1 tbsp water if dough is too dry 🌀 beat the eggs with the salt and the olive oil 🌀 pile the flour, make a well, and mix in the egg mixture 🌀 ⏱ 15 min knead the dough until smooth and elastic, adding water during kneading only if needed ⏳ ⏱ 30 min dust with flour, wrap loosely in cling film, and let rest at room temperature 🍽 roll out the pasta dough to the desired shape using a pasta machine Fresh Pasta Dough 🍝 3 pieces egg medium free-range ½ tsp salt 1 tbsp extra virgin olive oil egg, salt, extra virgin olive oil water
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Preparation steps

  1. beat the eggs with the salt and the olive oil
  2. pile the flour, make a well, and mix in the egg mixture
  3. knead the dough until smooth and elastic for 15 min, adding water during kneading only if needed
  4. dust with flour, wrap loosely in cling film, and let rest for 30 min at room temperature
  5. roll out the pasta dough to the desired shape using a pasta machine

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