pasta dough

Ingredients for 4 servings:

• 4 egg yolks
• 1 egg(s)
• 2 tbsp olive oil
• Salt
• 400 g flour, approx.

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Homemade pasta dough … with video instructions

For pasta dough, you need one egg yolk and one whole egg per person. The amount of flour depends on the type of flour and the size of the eggs and therefore always varies slightly. Put the flour on a work surface and make a well in the middle, add the eggs, salt and oil. Then mix the ingredients together with a fork, incorporating a little of the flour as you go. Once the mixture has reached a kneadable consistency, you can continue working with your hands on the floured surface. Knead the dough until it is elastic, has a shiny surface and is no longer sticky (approx. 10 minutes). Once this consistency is reached, the dough is formed into a ball and wrapped in cling film. It should rest for approx. 30 minutes at room temperature. Now you can continue working with the dough on a floured work surface and flatten the ball slightly with the palm of your hand. Then roll it out flat with a rolling pin, always working from the center outwards. From this basic dough, you can make a variety of pasta types, such as lasagna sheets. To do this, fold the rolled-out dough in half lengthwise several times and cut into approximately 10 cm wide pieces. Once the individual pieces are “unfolded” again, they can be divided in half again, depending on the desired size, to achieve their rectangular shape. For lasagna, pasta sheets are always pre-cooked. To do this, boil the sheets (not too many at once, as they can stick together if they are too tightly packed) in a large pot of salted water for 1-2 minutes, then place them on a cloth to drain. Good luck!