Egg Dough
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Egg dough

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Pasta
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the dough is ready to be put into the oven
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Ingredients • 320 grams all-purpose flour, • 175 grams very warm water (anywhere between 110ºF to 130ºF) Instructions • Pour all the flour and water into a mixing bowl. Mix until all the water is absorbed and shaggy pieces of dough start to form. • Then, use your hands to gather the dough together. As you do this, dig into the dough with your fingers in a claw-like motion. This helps to distribute the moisture inside the dough. • Take the dough out of the bowl and knead it on a surface for 2 to 3 minutes. The dough is slightly tacky, but not sticky. You shouldn’t need to flour the surface. If you find the dough is sticky, dust the surface with a little bit of flour and knead the flour into the dough. • After several minutes of kneading, you should get a pretty smooth ball of
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In Italy we’re famous for all our amazing pasta shapes. But did you know it’s super easy to make many of them without a pasta machine (or even a rolling pin!) Traditionally we use a semolina dough for these pasta shapes but you can find recipes for both semolina and egg dough on my website.
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