Basic egg dough
The recipe for a basic egg dough is universal and follows the ratio of one to one – that’s one
egg to 100 g (⁄ cup) of our per person. However, for consistent results, egg dough requires
55 per cent hydration, so while we say 1 egg, you’re looking for a cracked egg weight of 55 g.
I’ll add that this is a pretty standard weight for an egg; just avoid those jumbo eggs! A digital
set of scales will sort you out. If your egg is slightly heavier, just scoop out some white with the
shell; if it’s too light, add a splash of water. Always weigh your eggs in a separate bowl before
adding to the our.
More often than not I’m making pasta just for myself, or for me and my husband, so I simply
use 200 g (1 ¡⁄ cups) of Tipo 00 our and two eggs (110 g). I wouldn’t bother making pasta
for any less as it’s too di¢cult to knead. To feed more mouths, just increase the ratio. So, to
make pasta for four people, use 400 g (2 ⁄ cups) of Tipo 00 our and four eggs (220 g). I £nd
the ideal size of dough to knead is for four to six people. Any more and it becomes a bigger
challenge (but totally possible; just make sure you master that form and position).
I like to make my pasta directly on a wooden pasta bench; it makes me feel all romantic
and Italian about the process. Wiser people will start it o¥ in a big bowl, so they don’t have
to spend the time cleaning and scraping the dough o¥ the bench.
Egg dough will keep in the fridge tightly wrapped in plastic wrap for up to two days.
Be warned that it might discolour slightly. Always bring your dough to room temperature
before you roll.
Serves 2
200 g (1 ±⁄³ cups) Tipo 00 our,
plus extra for dusting
2 × 55 g eggs at room
temperature
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Weigh out your our and place it in a bowl or on a clean work
surface. Make a well in the middle of the our and pour in
your eggs. Using a fork, whisk the eggs. Once the eggs are
combined, slowly incorporate the our from the top of the well,
bringing more our in as you work your way around the inner
edge of the well. Take a deep breath as you do this, and breathe
out as you hit 12 o’clock in the movement of your rotation.
Repeat this circular movement a few more times until you have
clumps of dough. You’ll now have the urge to use your hands;
succumb to that urge. If you have used a bowl, turn the dough
out onto a clean, dry work surface. Squeeze the dough together
with both hands, turning the dough as you do this to continue
bringing the ingredients together. It’s important to take a mental
note of the texture here, as it will serve as a reminder later on
as to how far you’ve taken the dough. Watching and feeling
the dough change is a small, satisfying step in realising your
contribution to the alchemy of eggs and our. Keep squeezing,
turning and slowly kneading the dough together.
If the air is very dry (hello air-conditioning or an open window
nearby) or if your eggs were too small, your dough might be too
dry. If this is the case, a spray bottle of water comes in handy to
evenly mist the dough. That being said, if you lightly wet your
hands and continue to knead it will do a similar job. If you’re
nding that your dough is very sticky, however, then maybe your
eggs were too big. Here, a light dusting of our will do the trick,
bringing the dough into what I like to call ‘neutral’, where it feels
just right.