Tuscan Pasta Dough Recipes

AUTHENTIC HOMEMADE ITALIAN EGG PASTA DOUGH

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

EASY HOMEMADE PASTA DOUGH

Steps:

• Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

TUSCAN PASTA DOUGH

Steps:

• Make a volcano with the flour. Mix eggs and olive oil in the center of the volcano. Using a fork, gradually incorporate the flour into the egg mixture. Mix until most of the flour is moistened. Form a ball with the dough and knead for approx. 5 - 7 minutes. Dough should be firm. Cover with a moist towel while rolling out dough with your pasta maker. If the dough is too dry, add a small amount of olive oil and knead again. Use plenty of flour when rolling pasta. Add olive oil to boiling, salted water or pasta will stick together. Cook pasta until it floats (3-5 minutes). Dough can be made one day ahead, but not rolled. This pasta holds sauces much better than dried! It cooks quickly and is much less filling than dry pasta.