Egg Pasta Dough

 This easy pasta dough recipe is one of my favorites and can be cut into whatever you like. I made pappardelle 8” long, 1 1/4” wide. It was delicious, but we decided we prefer tagliatelle because the thinner noodles are easier to eat.                                  

Egg Pasta Dough

200 grams 00 flour

2 extra large eggs

Mix in a stand mixer with the dough hook until the dough comes together. Knead for 5-10 minutes on a lightly floured surface until smooth. Wrap in plastic wrap and rest on the counter for at least 30 minutes. Cut into four pieces, covering the dough as you work with each piece. Roll or shape as desired and sprinkle finished pasta with semolina flour so it doesn’t stick. Cook for 2-3 minutes in salted boiling water and drain well.

I roll pasta dough to #6 on my Ampia pasta machine for noodles, finer for stuffed pasta. Nothing beats fresh homemade pasta👌🏼

Cinnamon Roll Hack

Cinnamon Sugar

1/2 cup heavy cream

1 tube cinnamon rolls

Preheat oven to 375°. Sprinkle the bottom of each cinnamon roll and place in a greased baking pan. Sprinkle the top with cinnamon sugar and pour the heavy cream over the rolls. 

Bake for 17-19 minutes. Rest for 5 minutes before icing. 

Stromboli

Preheat oven to 400°.

1 ball pizza dough (or frozen bread dough, thawed)

1/2 lb sliced provolone cheese

1/2 lb sliced sandwich pepperoni or dry Italian salami

2 cups grated mozzarella 

Combine:

2 eggs, scrambled

1 tsp dried parsley

1 tsp dried oregano

2 tbs grated Parmesan

Salt and pepper to taste

Italian seasoning (link in the blog)

Roll the dough into a large thin rectangle. Brush half of the egg mixture onto the dough, leaving a 1/2 inch border all around. Top with grated mozzarella, then meat of choice, then provolone. Feel free to add additional meats.

Carefully roll up jelly roll style, brushing the seam with the egg mixture and pinch to seal and tuck the side ran under. Brush the top with the egg mixture and sprinkle with Italian seasoning.

Bake in a 400° oven for 35-40 min until the stromboli is golden brown on top. Cool for ten minutes before slicing into rounds; serve with marinara sauce or pizza sauce for dipping.