About this document

Fresh Pasta Dough Recipe Guide by Fabrizio Tamayo Henzler is a document available to read on EtoBox.

This document provides a recipe for fresh pasta dough from Bon Appetit magazine. The recipe calls for mixing 3 eggs, 2 cups of flour, 1 tablespoon of olive oil, and 1 teaspoon of salt together until a shaggy dough forms. The dough is then kneaded for 10 minutes until smooth and elastic. It is covered and allowed to rest for at least 30 minutes before cutting and rolling as desired. The dough can also be made one day in advance and kept tightly wrapped in the fridge.

Author

Fabrizio Tamayo Henzler

Language

EN