Fresh Egg Pasta
100 00 flour : 50 eggs : 2 olive oil : 1 salt
by weight Calculator
00 flour or all-purpose 100%
eggs 1 large egg ≈ 50g 50%
olive oil optional, ~1 tsp per 100g 2%
salt 1%
Tips
- Knead 10min until smooth and elastic
- Rest 30min minimum, covered
- Roll thin for tagliatelle, thicker for pappardelle
- Dust with semolina to prevent sticking
Sources
- Food52 (article)