How to make fresh egg pasta from scratch.
This page gives you detailed information and shows you how to make basic egg pasta dough.
It answers the questions: How do you make fresh egg pasta? Make basic egg pasta dough? How do you make fresh egg pasta from scratch? How do you make pasta?
Though egg pasta dough can be used to make various forms of pasta, throughout our series of tutorials we tend to focus on making fresh egg pasta for ravioli. But you can use this same recipe and process for making fresh egg pasta noodles.
Below you find a video that shows the process of making egg pasta with a mixer.
And below is another video that shows you how to make egg pasta by hand.
Video to Be added.
Before you start, however, we recommend that you download a free copy of the book “Let’s Make Ravioli Together”. That free ravioli reciped cookbook covers all the basics of making egg pasta dough. You can download that book by clicking on this link..
If you are working from a mobile device and cannot download, we have a complete video series that covers everything that we have in the book. You can see everything that is in that series by clicking here. Ravioli Cookbook Online
But as far as making egg pasta from scratch, here is how you do it.
The basic recipe is
1 1/2 cups flour – This link takes you to information about the types of flours used to make egg pasta and ravioli dough.
2 tablespoons of oil – Any vegetable oil is fine. We use olive oil. Oil makes the dough elastic.
NO salt – It makes the dough tough. Add salt to the water you use to boil it, to the filling or to the coating you add for toasted ravioli.
How To Make Egg Pasta Dough
Your goal is to make a thin elastic dough.
That requires that the gluten is well developed. And that requires a lot of kneading.
To make the egg pasta dough by hand, create a mound of flour in the center of a wooden kneading board.
Make a crater in the center so that it looks like a volcano.
Crack your eggs into a bowl. Add the oil. Stir to mix
Working from the center route, combine the flour and liquids. You will first form a paste and as you continue to work out from the center you will start to form a dough.
As soon as it is stiff enough for you to knead by hand, knead to dough for at least 10 minutes or until it is smooth and elastic. Test that by stretching it. If it rips you have to knead it some more.
If you are going to use a mixer with the bread hook, put the flour in the mixing bowl and start the mixer. It will naturally form a depression in the center.
Add the liquids and allow the mixer to run until the dough is smooth and elastic.
Regardless of the procedure that you use, you may have to add a little water if the pasta is to dry. And if it is too wet you may have to add a little flour.
If you are going to use a pasta machine to roll the ravioli or egg pasta dough, you will want a dryer or stiffer dough.
If you are going to roll it by hand, you will want a softer dough.
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