Salut mes P’tits croissants!

Today we are making a pasta dough, very simple, requires few ingredients and it works for regular pasta but I used it mainly for stuffed pasta.

Honestly, fresh pasta is so good, that it’s hard to go back to the dry stuff. It does get messy but so so worth it.

Ok, let’s get cooking!

Serves 4

Pasta dough
2 cups (240 gr) AP flour
3 large Organic eggs
1/2 tsp salt
1/2 tbsp Extra virgin olive oil

-Place the flour and salt on your bench, mix well and create a large well.
-Add the eggs, olive oil in the centre of the well and mix it with a fork.
-Gently add some flour from the inside of the flour wall until its thick enough that it won’t run everywhere on the bench.
-Using a bench scraper or your hands, work the mass to bring it together to a shaggy dough.
-Continue kneading it for 8-10 minutes (you can also use a sand mixer with the dough hook if you have one).
-When the dough is smooth and elastic (push the dough with your finger, it should bounce back) wrap it up and place it in the fridge to rest. At least 20 min and up to 24 hours.
– When rested, cut it into 4 pieces, roll it with a rolling pin and pass it through a pasta machine to the desired thickness or shape if you have an extruder.
-Bon appétit!