Florentines are true lovers of pasta and they are especially very passionate about homemade pasta all'uovo. The simple art of making this timeless dough is very common in most Italian kitchens. It is here where the grandmothers, moms and aunts pass the tradition on to the next generation. Flour and fresh eggs are the simple ingredients, as well as a splash of water. Some will also add a bit of semolina flour depending on the type of pasta one chooses to make. Pasta all'uovo is the perfect dough to make ravioli, tortellini, lasagne, pappardelle, tagliatelle and more. Let's get started!
Place the flour on the work surface and with the help of your hand create a well in the center.
Crack the eggs inside the well, which will keep them from spilling out.
Add about half an egg shell of water to the eggs. You can always adjust if you see more is needed as you bring the dough together.
With a fork, whisk the eggs and water together.
From the edges of the well, continue to slowly add in some of the flour.
With a bench scraper, bring together the dough with the rest of the flour, as shown in the video.
Once the flour is mostly incorporated, knead the dough with your hands until it is smooth.
Cover the egg pasta dough with plastic wrap and allow it to rest for 30 minutes at room temperature.
Divide the dough into fourths, making sure to keep the rest covered with plastic wrap so as to not form a crust.
With the pasta roller attachment on your mixer, put the pasta setting to number #1. Place a fourth of the dough through the pasta roller attachment at medium speed. Once out, fold the dough into thirds and once again put it through the attachment at setting #1. Repeat this step a second time.
Place the attachment to setting #2, allow the dough to go through once and repeat this step all the way to setting #6. This process is done for each ball of dough.
Once the dough has been stretched, evenly lay it out on a dry dish towel for about 5 minutes to partially dry out. If the dough is a slightly sticky you can dust the dish towel with a little flour.
To make pappardelle, lightly dust the dough with flour, and gently fold the dough over itself several times. Once it is folded, cut the dough into slices of preferred width. The ideal width for pappardelle is about 3/4 inch. You may also choose to divide the dough strands in half, as shown in the video.
Dust the strands of dough with a little more flour, and carefully wrap them around four fingers into small nests.
These can either be boiled and eaten immediately or dried out for later use. Enjoy!