Fresh egg pasta dough
Makes
4
Level
Easy with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella cracks eggs into the bowl and kneads the dough.
Ingredients
00 flour: 3 1/4 cups (about 400 g), plus more for dusting
Large eggs: 4
Water: a splash, only if the dough is dry
Water for boiling: 1 large pot
Salt: 2 tablespoons for the pasta water
Method
Crack the eggs into a bowl, one at a time, and pick out any shell. Whisk them with a fork.
Pile the flour on a wooden board and make a wide well in the middle.
Pour the eggs into the well. Stir with the fork in small circles, pulling a little flour in from the walls each time.
When the dough turns shaggy, scrape it together with a bench scraper.
Knead with the heel of your hand for 8 to 10 minutes, until the dough is smooth and springy. Add a splash of water if it is crumbly.
Wrap the dough and let it rest for 30 minutes.
Cut off a piece and flatten it. Roll it into thin sheets with a pasta machine or rolling pin, dusting with flour, until you can nearly see your hand through it.
Dust the sheet, fold it up loosely and cut it into thin strands. Shake the strands loose and toss with flour.
Boil the fresh pasta in salted water for 2 to 3 minutes, until it tastes tender.
