Emulsifier Free Fresh Pasta Dough
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Learn more →Ingredients
4 servings
- 2 cups 00 flour, plus more for dusting
- 3 large eggs
- 1 tbsp extra-virgin olive oil
- ½ tsp fine sea salt
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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