{"id":16540,"date":"2025-06-25T19:55:38","date_gmt":"2025-06-25T19:55:38","guid":{"rendered":"https:\/\/cocinando.us\/?p=16540"},"modified":"2025-06-25T19:55:38","modified_gmt":"2025-06-25T19:55:38","slug":"egg-pasta-dough-perfect-every-time-italian-recipe-book","status":"publish","type":"post","link":"https:\/\/cocinando.us\/?p=16540","title":{"rendered":"Egg Pasta Dough (Perfect Every Time!) : Italian Recipe Book"},"content":{"rendered":"


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\"The<\/div>\n

Authentic Italian egg pasta dough<\/strong> or pasta all\u2019uovo<\/em> is made with only 2 ingredients: fresh eggs and flour. <\/p>\n

Egg pasta dough is the base dough used to make a huge variety of pasta shapes. Learn this one dough and you\u2019ll be able to make numerous home pasta shapes like pappardelle, fettuccine, tagliatelle, tagliolini, garganelli<\/a>, lasagna sheets and of course all kinds of stuffed pasta: ravioli<\/a>, cappellacci<\/a>, tortellini<\/a>, fagottini<\/a> to name a few.<\/p>\n

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Unlike spaghetti, pasta all\u2019uovo is mostly homemade. It has smooth silky texture and golden hue due to bright color of egg yolks. It\u2019s usually made fresh, just a few hours before serving but can be easily dried (flat pasta shapes) or frozen (stuffed pasta) to have it ready on demand. It\u2019s often called pasta fresca<\/em> – fresh pasta.<\/p>\n\n

\nTable Of Contents<\/summary>\n<\/details>\n
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Italian Egg Pasta: North vs South<\/h2>\n

Classic nonna\u2019s formula from North to South calls for 1 egg for every 100 grams of flour. While theoretically correct, practically it can\u2019t be further from the truth. We\u2019ll get to this in just a moment.<\/p>\n

What makes egg pasta from the North different from the one made in the South of Italy is the flour. In Northern regions of Italy it\u2019s made with type \u201c00\u201d flour –\u00a0 a refined finely ground softwheat flour obtained from the innermost part of the wheat grain.<\/p>\n

As you move down the boot to Central regions, you\u2019ll find that a percentage of soft wheat flour is replaced with durum wheat flour called semola rimacinata or remilled semolina flour until it\u2019s replaced completely with semola rimacinata in the South and on the islands (Sardinia and Sicily).<\/p>\n

These variations stem from the climate and, consequently, the distinct agricultural conditions of the North and South. Durum wheat thrives in warmer climates with higher average temperatures, while soft wheat flourishes in cooler environments.<\/p>\n<\/div>\n<\/div>\n

\"Holding\"Holding<\/figure>\n
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A Rule or a Myth: 1 egg x 100 g flour ?<\/h2>\n

You\u2019ve likely heard this Italian rule when making egg pasta dough: use 1 egg for every 100 grams of flour\u00a0 – the amount good for one fresh pasta serving.\u00a0<\/p>\n

This ratio is easy to remember and this is what every Italian nonna will tell you to follow. But here\u2019s the trick, unless you\u2019re an Italian nonna, who\u2019s been making fresh pasta before she learned to walk, you\u2019ll never be able to make the perfect pasta dough, or better yet – the results will be different everytime you make it.<\/p>\n

While nonna will tell you that she uses 1 egg per 100 grams flour what she actually would do is take one egg and add flour \u201cquanto basta\u201d – as much as enough, which in her perception is around 100 grams but in reality can be anywhere from 80 to 110 grams – and that\u2019s a huge difference!<\/p>\n

This difference becomes even more significant if you consider that you would normally make fresh pasta with 3 eggs.<\/p>\n<\/div>\n<\/div>\n

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What\u2019s nonna\u2019s secret?<\/h2>\n

I refer to nonna as a staple of an Italian person with a huge experience who has passion and time to make fresh homemade pasta from scratch and turns out perfect every single time.\u00a0<\/p>\n

Nonna or anyone making fresh pasta on more or less regular basil will tell you\u00a0 – the secret is NOT to use 100 grams of flour per egg.\u00a0<\/p>\n

Let\u2019s take a closer look.<\/p>\n

If you take 100 grams of flour – it is an absolute, specific amount. If you take 1 egg – its measurement is relative. Classification by size (small, medium, large) vary from country to country. Even if you take eggs from the same carton (same size category) they will all have a slightly different weight.<\/p>\n

To make perfect egg pasta following the Italian 1 egg x 100 g flour all your eggs would have to weight 58 grams each (to reach 58% hydration rate of the pasta dough). And that\u2019s not realistic.<\/p>\n

Does it mean that pasta making is exclusively for nonnas or selected ones who have the \u201cfeeling\u201d for the perfect dough? Not at all!<\/p>\n

The secret to making perfect egg pasta even if you\u2019ve never made homemade pasta before is counterintuitive to nonna\u2019s method, but it works. Every single time.<\/p>\n<\/div>\n<\/div>\n

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Perfect Egg to Flour Ratio<\/h2>\n

Instead of playing flour amount \u201cby ear\u201d,\u00a0 weight the eggs first, then weight your flour. Once you know the weight of the eggs multiply it by 1.75 and this will be the amount of flour needed in grams.<\/p>\n

Here\u2019s how it works:<\/p>\n

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  1. Weight eggs without shell in grams.<\/li>\n
  2. Calculate flour amount (in grams) = Egg weight x 1.75<\/li>\n<\/ol>\n

    Example: I use 3 eggs that total weight 140 grams.<\/p>\n

    Amount of flour needed: 140 x 1.75 = 245 grams.<\/p>\n<\/div>\n<\/div>\n

    How To Make Egg Pasta Dough – Step By Step<\/h2>\n

    Before You Start:<\/p>\n

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    1. Weight the eggs and note their total weight without the eggshell.<\/li>\n
    2. Calculate how much flour you need: egg weight in grams x 1.75<\/li>\n
    3. Weight the amount of flour needed. Have a little extra flour ready on the side to use if needed.<\/li>\n<\/ol>\n
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      \"Eggs\"Eggs<\/figure>\n
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      1. Sift flour and mound it on a large, preferably wooden surface. Scoop a well in the center and crack in the eggs.<\/li>\n<\/ol>\n<\/div>\n
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        \"Beating\"Beating<\/figure>\n
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        1. Beat the eggs with a fork and start incorporating flour from the sides of the well into the egg mix, incorporating a little at a time to avoid the formation of lumps.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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          \"Egg\"Egg<\/figure>\n
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          1. Notice when egg mixture becomes thick enough so it doesn\u2019t leak from the sides of the flour well.<\/li>\n<\/ol>\n<\/div>\n
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            \"Covering\"Covering<\/figure>\n
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            1. Cover it with the remaining flour. You can use a dough scraper or your hands.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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              \"Chopping\"Chopping<\/figure>\n
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              1. Now using a dough scraper cut it into the egg mixture until little to no dry flour is left.<\/li>\n<\/ol>\n<\/div>\n
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                \"Kneading\"Kneading<\/figure>\n
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                1. Using your hands compact the dough pressing any loose bits of flour into the dough.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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                  EXTRA TIP<\/strong>: Once a rough ball of dough is formed wash your hands and clean the work-surface from bits of the dough that were not incorporated. This way the dough won\u2019t stick to the bits of the dough on my hands and work-surface.<\/p>\n<\/div>\n<\/div>\n

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                  \"Kneading\"Kneading<\/figure>\n
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                  1. Lightly flour your hands and work surface. Start kneading the dough stretching and pressing it against the work-surface and folding it over itself. Turn the dough 90\u201d and repeat. Add a slight sprinkle of flour but ONLY if the dough sticks to your hands.<\/li>\n<\/ol>\n<\/div>\n
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                    \"Smooth\"Smooth<\/figure>\n
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                    1. As you work the dough rotating it several times it won\u2019t stick anymore. There\u2019s no need to knead energetically, slow and firm motions are the best. Knead the dough in this manner for about 10 minutes.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
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                      \"Pasta\"Pasta<\/figure>\n
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                      1. How do I know if the dough is ready and when should I stop kneading?<\/strong>
                        The dough is ready when it is smooth, soft to touch but not sticky. Also, you cut it in half you should see small air bubbles which is a sign that the dough was kneaded to perfection.<\/li>\n<\/ol>\n<\/div>\n
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                        \"Egg\"Egg<\/figure>\n
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                        1. Form a dough ball, dust it lightly with flour and wrap in a plastic wrap or put in a ziplock bag. Let rest for 30 minutes (for up to 2 hours at room temperature or up to 8 hours in the fridge) before rolling.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n

                          How To Store Fresh Pasta Dough<\/h2>\n

                          You can store freshly made pasta dough in the fridge for up to 8 hours. It’s best to work it within that time rage since storing it for longer will start oxidization process and turn its color from yellow to grey. <\/p>\n

                          If you absolutely can’t work your egg dough the same day, it will be still good to use within 24 hours after making it (stored in the fridge). Just keep in mind that it might change in color.<\/p>\n

                          Variations<\/h2>\n