I didn't come up with this recipe, I don't think anyone knows who did but this is the tradtional fresh egg pasta dough. In this recipe, I explain how to successfully make it at home.
Weigh out flour and make a well on a clean work surface.
The well should have high enough sides that the egg with not spill out and there should still be a layer of flour on the bottom so that the egg doesnt touch the work surface.
Add the Eggs
If you are new to this, I reccomend whisking the eggs in a seperate bowl and then adding them to the well.
Form the Dough
Using a fork, rapidly rotate the eggs in a continuous circular motion. Each rotation of the eggs will bring in the smallest amount of flour and incorporate it.
Continue to do this until you are able to form a solid piece of dough. This takes time to do properly, its best not to rush it. Overall this takes about 10 minutes to do.
Knead the Dough
Once you have a piece of dough that is solid enough to work with using your hands instead of your fork you can start to knead. At this point you will likely have about ¼ cup of flour left on your work surface that hasn't been worked in. As you knead the dough it will be sticky and you can sprinkle this excess flour onto the dough ball. By then time you're done kneading it is very likely that you will have incorporated all of the flour you originally put on the work surface.
To knead dough you simply push the dough away from yourseld with the heel of your hand and then pull it back towards you. Rotate it 90° and repeat.
How to tell if you have kneaded enough
The dough passes the windowpane test (when you gently stretch the dough it has the ability to stretch thin enough to see a shadow behind it without it breaking.Another way to tell is by poking it with your fingertip. If the dough bounces back, it is ready.
Cover and Rest
Now you can form your dough into a disc shape and cover it with saran wrap. Place in the frige until ready to roll. Minimum 30 minutes. Maximum 3 days.