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Fresh Pasta Dough

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Fresh Pasta Dough is a versatile foundation for tender, silky homemade pasta made with flour, eggs, olive oil, and salt. Roll and shape it into fettuccine, tagliatelle, lasagna sheets, ravioli, and other favorite pasta styles.

Ingredients

  • All-purpose flour or Italian 00 flour
  • Large eggs
  • Egg yolks
  • Extra-virgin olive oil
  • Fine sea salt
  • Water, only if needed
  • Semolina flour or additional all-purpose flour, for dusting

Instructions

  1. Place the flour on a clean work surface and form a wide well in the center.
  2. Crack the eggs into the well and add the egg yolks, olive oil, and salt.
  3. Using a fork, whisk the eggs while gradually incorporating small amounts of flour from the inside edges of the well.
  4. Continue incorporating flour until the mixture becomes thick enough to work with your hands.
  5. Bring the mixture together into a rough dough.
  6. Knead the dough for 8–10 minutes, or until smooth, elastic, and slightly springy. If it is excessively dry, add water a few drops at a time. If it is very sticky, lightly dust the work surface with flour.
  7. Shape the dough into a ball and wrap it tightly.
  8. Let the dough rest at room temperature for at least 30 minutes.
  9. Divide the rested dough into smaller portions, keeping unused portions covered.
  10. Flatten one portion and roll it with a rolling pin or pass it through a pasta machine at its widest setting.
  11. Fold and roll the dough several times initially to create a smooth, even sheet.
  12. Gradually reduce the pasta machine setting until the sheet reaches the desired thickness. If rolling by hand, continue rolling until thin and even.
  13. Dust the pasta sheet lightly with flour or semolina to prevent sticking.
  14. Cut or shape the dough into fettuccine, tagliatelle, lasagna sheets, ravioli, or another preferred pasta shape.
  15. Bring a large pot of salted water to a boil and cook the fresh pasta until tender, usually 2–4 minutes depending on thickness and shape.
  16. Drain the pasta and immediately combine it with your favorite sauce.

Notes

  • Italian 00 flour produces especially smooth, tender pasta, while all-purpose flour also works well.
  • Replace some of the flour with fine semolina for a slightly firmer texture.
  • Resting the dough allows the flour to hydrate and the gluten to relax, making it easier to roll.
  • If the dough is too dry, incorporate water a few drops at a time. If sticky, use a light dusting of flour.
  • Spinach puree, beet puree, tomato paste, fresh herbs, or black pepper can be incorporated for flavored or colored pasta.
  • A pasta machine is optional; the dough can be rolled thinly with a rolling pin and cut by hand.
  • Wrap unrolled dough tightly and refrigerate for up to 24 hours, then let it warm closer to room temperature before rolling.
  • For longer storage, freeze shaped pasta in portions until firm, then transfer to freezer-safe containers for up to 1 month.
  • Cook frozen fresh pasta directly from frozen rather than thawing it first.

Nutrition

Find it online: https://thefamilycooking.com/fresh-pasta-dough/