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Perfect Pasta Dough
Making pasta dough from scratch is simple. You probably already have the ingredients on hand (flour, eggs, salt, fat). You can use the same recipe to make Italian classics like our Pasta Fresca al’ Ortolona, Fresh Paparadelle with Wild Mushrooms, Scallops, and Asparagus in Garlic and Cream and Angel Hair Pasta with Crab Cakes, Roasted Red Peppers Sweet Corn and Basil Chiffonade.
- Yield: 20 oz 1x
Ingredients
Scale
- 12 oz flour
- 4 large eggs
- 1 tsp salt
- 1 tsp oil (for Asian noodles I often used toasted sesame oil)
Instructions
- Mix ingredients in one bowl.
- Stir hard and fast for 30-60 seconds, turn out on a floured surface and knead quickly and vigorously for 1-2 minutes until all the flour is incorporated. This is a relatively dry dough, so it does take some effort.
- Cut the dough in half and pat each half into sheets about 1-inch thick, 5-inches long and 3-inches wide sheets so that they will fit in the pasta roller. They will expand as they are pressed through the roller.
- Place dough in a plastic bag and rest in the fridge for at least 30 minutes and up to 48 hours.
- Dust dough and work surface with flour.
- Pat out dough into ¼-inch thick sheets.
- Run dough through the pasta roller on the widest setting.
- Fold sheet in thirds, turn 90 degrees and run through the machine in the other direction so that dough is pressed evenly; repeat 2-3 times.
- Allow to rest for 15-60 minutes.
- Sheet and cut dough for desired recipe!
- Category: recipes