We all know how a good pasta should be. Al dente but still able to absorb sauce and flavours. As the key ingredients of pasta dough are flour and eggs the right balance between both of them is crucial for a good result. And of course the quality of the ingredients. And after getting these things straight the recipe is quite simple and the ingredients are not even a hand full.
Pasta Dough Ingredients
- 100g Pasta Flour (specific!) + some extra for the work with the dough
- 1 large Egg
- 1 tbsp Olive Oil
- 1 Pinch of Salt
Concerning the quality of the products, there are two very important things to take into account. We don’t use anything else than free range eggs, do we? Good! So we are safe on this side. What’s left is the flour. And this is the part of a pasta dough recipe that matters the most: What is the best flour to pick for pasta dough?
It’s Just Flour, Isn’t It?
Flour is flour, right? Nope. Sorry to disappoint you. I thought the same when I started with my Pasta exploration. How can one flour differ from another? They are all made from wheat, aren’t they? Well, except those that obviously are not made from wheat – for example corn flour or rice flour – casual flours are usually made from wheat. But there are significant differences between one kind of wheat and another. And the key factor that matters the most in a pasta dough is gluten. Gluten is responsible for the elasticity in the pasta. It makes it firm, keeps it together. And a good italian pasta needs a flour of a wheat that has a high amount of gluten in comparison.
What is the Best Flour for Pasta?
In Germany it is not hard to get original Italian flour for pasta making. Every bigger supermarket seems to has it today. For pasta made with eggs look for an Italian Flour that says “Farina di Grano Tenero Tipo 00”. That will be the perfect flour for your pasta. But also the casual Type 405 or 550 Flour will do the job, if you can’t get original Italian flour. In America you should try it with special flour for bread baking as an alternative.
How to make Pasta Dough with Eggs
- Put your Flour onto your worktop as a little pile.
- Start to build a mould in the center of your flour pile and let it look like a flour volcano. Be sure that the bottom of your mould is still completely covered with flour.
- Beat your eggs into the mould in the flour. Add the olive oil and a pinch of salt to the eggs.
- Start to mix in the flour into the eggs with a fork. Start from the outside and fold the flour into the middle. Try to keep your volcano intact as long as possible.
- When the mixture starts to get firm, put the fork aside and go on with your hands.
- Knead the dough on the worktop thoroughly. In the beginning the dough will be very crumbly. Mop those crumbles up with your dough loaf frequently.
- With time all the crumbles disappear and your worktop becomes clean again. This might take up to 15 minutes. Your pasta dough is ready when its surface is silky and not crumbly anymore. If the crumbles won’t disappear, add a teaspoon of water and keep on kneeding.
- Put your dough loaf into a bowl and cover the bowl with a moist piece of cloth or a moist paper towel. It shall not touch the dough though. Leave it to rest for at least one hour at room temperature. I like to let mine rest for 3 hours as it makes the pasta a bit more elastic for further processing.
And there you go. Maybe your first self made pasta ever? Great! Let me know how it turned out. Either by commenting below this post or on Instagram. I am always curious when people try my recipes. Until then, enjoy your self made pasta and keep on cooking!