0-Type (Soft Wheat) Flour and Egg

When egg is added to 0-type flour, you get a pasta dough that has a unique characteristic that the other doughs don't have: it can be rolled out into very thin sheets. It's the egg yolk that gives this dough such elasticity as it contains lecithin, a natural emulsifier that interacts with gluten giving this dough its texture. 

Eggless 'egg' pasta. People with egg allergy (or vegans) can replicate this dough by replacing egg with soy lecithin.

0-Type Flour and Egg Pasta Dough (English).pdf

Making the Dough Step by Step

Place the flour on your work surface.

With the tip of your fingers make a large well in the center of the flour with a circular movement.

Crack the egg and place it in the center of the well.

Gently whisk the egg with a fork.

Gradually incorporate the flour to the egg. 

Using your fingertips, mix and combine the ingredients until the dough comes together.

Start kneading the dough energetically. Here's how ... With the heel of one hand press deeply into the dough, then stretch it out away from you. Fold it back on itself then turn it a little clockwise. Knead, fold, turn, and repeat. Do this for at least 10 minutes.

Your final result should be a firm and elastic ball and it should look like this.

Wrap up the dough in plastic and leave it to rest at room temperature for at least 1 hour. If you are not going to use it after the resting time, place it in the fridge.

Straight From Our YouTube Channel

Look at how Valeria and Benedetta prepare fresh homemade egg pasta from scratch.

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