italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes

gluten-free

white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes

encyclopaedia

italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news

contact

Italian cuisine
italian cuisine at home
Promote Your Page Too


Italian Cuisine at Home
on Google+

ITALIAN FOOD RECIPE

fresh egg pasta dough recipe

 egg pasta dough egg pasta dough

This is the basic recipe for fresh homemade egg pasta varieties. It is the authentic traditional recipe, very easy to make. 

vegetarian recipes

go to vegetarian recipes

italian traditional recipesgo to other italian traditional recipes

egg pasta

go to the recipes with egg pasta

pasta varietiessee all the homemade pasta varieties

basic ingredients

Common wheat PASTRY flour 

type

basic recipes

storage

possible in freezer

season

all

difficulty

 low

 

cooking time
Timetable

serving time         served

80 minutes

cooking time clip artcooking

from 5  minutes

rest time rest

1 hr minimum

cooker clip artworking

depending on quantity

Ingredients for 1 person

Common wheat flour 00 (Pastry FLOUR)oz 3+1/2100 grams
eggs11


link to second part
 go to the RECIPE step-by-step

youtube logo

 go to the VIDEO RECIPE

Notes to the recipe: the doses for fresh egg pasta dough you find in our table are indicative. The flour is always influenced by many factors as the weather (more or less humidity) the temperature and the flour quality. Do not use the flour for making the bread. In Italy, flour is classified  as 1, then 0 (used for the bread), and 00, and refers to how much finely the flour is milled and how much of the bran and germ have been removed. The quality 00 is called "doppio zero", in USA pastry flour and it is the most highly refined and is talcum-powder soft. The 00 or pastry flour is used for the the egg pasta and for  pasta dough without egg.

go to the recipes with egg pasta

see all the homemade pasta varieties

using the machine

using the rolling pin

italian flag

cucina italiana di casa

spanish flag


cocina italiana en casa

french flag

la cuisine italinne chez toi

home page