Pasta: Mixing and Kneading Fresh Egg Pasta Dough

Notes

The gluten network in pasta dough develops through kneading, which aligns the proteins in the flour to create elasticity. Be cautious not to over-knead, as this can lead to a tough texture. If the dough feels dry and crumbly, it likely needs a bit more water; conversely, if it's sticky, incorporate more flour. Ensure your work surface and hands are lightly floured to prevent sticking. Fresh pasta dough can be made ahead and stored in the refrigerator for up to 2 days, wrapped tightly to prevent drying out. For longer storage, consider freezing the dough for up to a month, ensuring it is well-wrapped to prevent freezer burn.

Steps

1. 1 Make a well in 2 cups all-purpose flour on a clean surface.
2. 2 Crack 2 large eggs into the well.
3. 3 Add a pinch of salt to the eggs.
4. 4 Gradually whisk the eggs, incorporating flour from the edges.
5. 5 Once a shaggy dough forms, use your hands to bring it together.
6. 6 Knead the dough on a floured surface for 8-10 minutes until smooth.
7. 7 Test the dough's readiness by pressing with a finger; it should spring back.
8. 8 If the dough is too dry, add water 1/2 teaspoon at a time.
9. 9 If the dough is too sticky, add flour 1 tablespoon at a time.
10. 10 Form the dough into a ball.
11. 11 Wrap the dough tightly in plastic wrap.
12. 12 Let the dough rest at room temperature for 30 minutes.
13. 13 After resting, gently knead once more before rolling.
14. 14 Cut the dough into desired portions for rolling out.