About Recipe
Making fresh pasta dough at home is very satisfying, and also great with small children. Pasta dough only requires flour and either eggs, or water. Italian '00' , or Tipo, flour works well but you can also use multipurpose flour . Choosing between egg or water depends entirely on preference or necessity—both yield authentic pasta dough. Egg-based dough tends to be richer, while dough made with water is lighter, common in southern Italian cooking. This recipe is the egg based version. If you're wondering whether your dough is ready after kneading, it should no longer stick to your hands. If it’s sticky or crumbly, keep kneading or add a small amount of additional flour or liquid. Once the dough is smooth, firm, and elastic, wrap it tightly and let it rest in the fridge for an hour to allow the gluten to relax. This resting period makes it easier to roll out later. With this base recipe, you have the versatility to shape your pasta into any variety you desire, with delicious results every time.
