Basic Fresh Egg Dough

(serves 4 | 10 minutes + rest time | medium)

The fresh egg pasta dough recipe you need in your life, from which you can make a multitude of types of pasta, such as Schlutzkrapfen, Raviolo San Domenico, Laminated Pasta and Lasagne. 

300g plain “00” flour – 3 eggs – pinch of salt  – extra virgin olive oil or water (optional)

  1. Place the flour onto a wooden surface and create a well in the middle. Crack the eggs into the middle and poke the yolks with a fork. 
  2. Begin whisking the eggs together until combined, then begin gradually incorporating some flour from the well’s walls. Repeat this process until the dough is too thick to be mixed with a fork. 
  3. Remove the dough stuck to the fork and begin kneading with your hands until you achieve a smooth, compact dough which bounces back when poked. 
  4. Wrap the ball of dough tightly in cling film and place it to one side to rest for at least 30 minutes. The longer you let it rest – within reason – the easier working it will be. 
  5. Once it has rested you can transform it into whatever shape or fill it with any ingredient you desire.