Egg Pasta Dough Basic Recipe

Sift flour in a mound on a wooden board and press a bulge in the center.

Beat eggs, one at a time, into a cup and gradually pour into the bulge.

Using a fork or possibly your fingertips, gently mix the flour and eggs together. When the flour has absorbed the eggs, knead the dough with your hands for about 15 minutes.

The finished dough should be smooth, elastic and shiny, and should come off the bottom of the bowl very easily.

Let the round dough ball rest in a bowl covered with a wet tea towel or possibly foil for a quarter of an hour.

Using a heavy, sharp kitchen knife, cut the dough to the desired width.

Pappardelle are cut 2-4 inches wide and rolled out with a pasta wheel so they have a curled edge.

Fettucine are 1 cm wide, tagliatelle 1/2 cm wide.

Tagliolini or possibly taglierini have a width of only 2-3 mm. Lasagne is cut into strips 8-10 cm wide, and then cut into rectangles or possibly squares as the mood takes you.

For cannelloni, the width of the dough pieces depends on the baking dish, about 6-8 cm. Fill the rectangles with the filling and roll them up.

Use enough water for cooking, calculating 10 g of salt per 1 liter of water. If you add 1 tbsp of oil to the water, the pasta will not stick together so easily.

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