In this tutorial I will show you how to make pasta dough with just 2 main ingredients. All we need is flour and egg. No pasta machine needed. This easy homemade pasta dough recipe is also small batch. Perfect for two portions.
15g(1tablespoon)water - optional in case the dough is too stiff
Instructions
Place 150 grams of flour, 1 large egg(50 grams) into a bowl.
Bring together the ingredients making sure the flour has taken up the moisture.
Form a rough dough ball and wrap it up to rest and fully hydrate for an hour.
When hydrated and well rested. Place the dough onto a slightly floured surface. Roll it out a bit and then cut it into two manageable pieces.
Next, we will start rolling and stretching the dough.
This rolling and stretching action structures the dough up and gives it that lovely velvety smooth texture.
As your roll keep the dough tight with your other hand. Fold it back on itself and then press it down with your fingers as seen below.
Repeat the rolling and stretching step until the pasta is nice, thin and almost see-through.
Once your homemade pasta is rolled out nice and thin, it's time to cut it.
At this point, you could roll it up and then cut it into tagliatelle, pappardelle, or linguini.
I prefer a more rustic uneven look and like just laying out the sheets of pasta and cutting into 1,5 cm strips.
Dust the cut pasta dough generously with flour until you are ready to cook it.
Notes
We do not add salt to the dough as salts strengthen the gluten and that would mean we will have a difficult time rolling it out later. The salt gets added to the cooking liquid. Which in turn seasons the pasta as it cooks.
Once rolled out, the pasta can be dried or frozen for longer storage.
Once cooked it can be kept in the fridge sealed airtight for up to 3 days or for up to 3 months in the freezer. For best results cook and consume as soon as you make it.