Description
A classic dough recipe perfect for making Sorrentinos, a type of filled pasta.
Ingredients
Scale
- 500g all-purpose flour
- 5 large eggs
- Pinch of salt
Instructions
- Make a well in the center of the flour on a clean work surface.
- Crack the eggs into the well and add the salt.
- Using a fork, gradually incorporate the flour into the eggs, starting from the inner edge of the well.
- Once a shaggy dough forms, use your hands to bring it together.
- Knead the dough for about 10 minutes until it is smooth and elastic.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes before using.
Notes
- For a richer dough, you can substitute one egg yolk with an extra egg.
- If the dough feels too dry, lightly dampen your hands with water while kneading.
- If the dough feels too sticky, lightly dust your work surface with flour.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Pasta Dough
- Method: Handmade
- Cuisine: Italian
Nutrition
- Serving Size: 100g
- Calories: 330
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 200mg
Keywords: Sorrentinos dough, pasta dough recipe, handmade pasta, Italian pasta, egg pasta