CIN CIN AT HOME: Pasta egg dough and vegan pasta dough

Follow the recipes below to get your pasta dough done, ready for rolling and shaping.

Basic Egg Pasta dough:

450g 00 flour or strong bread flour sifted into a well on the bench
258g eggs whipped with a folk till smooth

• Pour the egg mixture into the flour well on your bench and using a fork gradually start to incorporate the flour from the edges until you get a thick, smooth paste.
• At this point scrape the fork clean and use a pastry scraper or large, blunt knife to start chopping the mixture, folding the flour through and chopping- just like you would with herbs.
• Once you have a bread crumb like mixture – scrape clean the knife and discard. Switching to your hands now- start to draw the dough together to form a rough ball. Knead and Knead- the dough will clean the bench and gradually become smoother and smoother so that there is no longer any dry, crusty, floury bits. After 5-10 minutes of kneading- wrap the dough tightly in either clingfilm, baking parchment or wax wrap. Refrigerate for 30 minutes to rest the dough.
• After 30 minutes of resting- the dough will be ready for rolling.

Basic Vegan Pasta Dough:

This pasta dough is popular all over Italy and used for lots of pastas. If you cannot get hold of eggs at the moment, then this is a perfect substitute.

450g 00 flour or strong bread flour
200g water

Follow the same steps for the egg pasta. If the pasta feels a little dry once kneading,  simply wet your hands and continue to knead,  the dough will absorb the moisture from your hands.  Keep doing this until desired texture is reached.  If the dough feels a little sticky, apply the same method but this time with flour.  All flours have a certain moisture content so it really is down to your own personal touch and feel to judge.