Nutritional Info

Nutrition Facts

Serving Size 1 (40g)

Calories 147
Calories from Fat 7 (5%)
Amount Per Serving %DIV
Total Fat 0.8g 1%
Saturated Fat 0.1g 1%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0.8mg 0%
Potassium 41.8mg 1%
Total Carbohydrate 29.8g 10%
Dietary Fiber 1.1g 4%
Sugars 0.1g
Protein 4g 8%

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Recipe Description
Here is a basic all purpose pasta dough that I use for fettuccine, lasagna and ravioli. The dough can be assembled by hand, in a food processor, or in a heavy duty mixer, and it can be rolled out on a board with a rolling pin or in a pasta rolling machine. If you have never made pasta before, read the recipe through before beginning. The most important thing is to get the balance of flour and eggs right so that the dough is neither sticky nor dry. Because the freshness and size of the eggs, and the type and humidity level of the flour vary slightly, it is not possible to give exact proportions. Making fresh pasta is as easy as making any other dough, but it does take some patience. Make it ahead of time, if you like. It keeps well at cool room temperatures up to a week, or it can be refrigerated or frozen. A small amount of olive oil helps to keep the dough moist as you work.
Prep time
20 min
Cook time
0 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  olive oil
4   large eggs, beaten
2 1/2 Cup(c)  unbleached all purpose flour


Pour the flour into a mound on a counterrop or large pasta board. A rough surface such as wood or plastic is better than a smooth one such as marble or granite. With a fork, make a wide hole in the center of the mound. Pour the eggs and olive oil into the hole and begin stirring with one hand, gradually incorporating some of the flour from the inside of the hole. Use your other hand to support the wall of flour surrounding the eggs, so they don't spill out. When the dough forms a ball and becomes too firm to stir, in about 1 minute, sweep the remaining flour to one side. Lightly flour your hands and begin kneading. Push the dough away with the heels of your hands and pull it back toward you with your fingertips. Turn the dough as you are doing this for even kneading. Continue kneading, gradually incorporating some of the remaining flour until the ball becomes somewhat smooth, feels moist, and is only slightly sticky, about 3 minutes. Add only enough flour to create a firm ball of dough, or it may become too dry. Put the dough aside for a moment and cover it with an inverted bowl. Wash and dry your hands to remove hardened scraps of dough. Scrape the kneading surface clean with a plastic or metal dough scraper or spatula to remove any hardened pieces of dough and excess flour that might later cause lumps. Throw out the scraps. Lightly dust your hands with flour. Resume kneading the dough until it is smooth and elastic, moist yet not sticky, about 8 to 10 minutes. Add more flour if necessary. There should be no streaks of flour on the dough, and the color should be evenly yellow. The more the dough is kneaded, the lighter and more resilient the pasta will be, so do not skimp on kneading. Work quickly so that the dough does not dry out.

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Fresh Egg Pasta
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