Low Sodium Fresh Pasta Dough

Total time50 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

2 cups 00 flour, plus more for dusting
Anna Napoletana Tipo 00 Flour - 2.2 Lb
Bob's Red Mill 00 Flour, Italian Style, Premium
See all
3 large eggs
1 tbsp extra-virgin olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Mound the flour on a clean work surface and make a wide well in the center. Crack the eggs into the well, add the olive oil and salt, and beat lightly with a fork until the eggs are combined.
2
Using the fork, gradually draw flour from the inner wall of the well into the egg mixture, working in a circular motion, until a shaggy dough forms and the eggs are no longer runny. Use a bench scraper to fold in any remaining flour from the edges.

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