Homemade Pasta Dough
User Reviews
5
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Prep Time
20 mins
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Resting Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Pasta Dough
Description
Homemade Pasta Dough combines 00 flour and fresh eggs, including an additional egg yolk to enhance color and richness. The flour is shaped into a well on a work surface, and eggs are gradually incorporated by whisking, then kneaded by hand into a cohesive dough ball. Kneading for 10 minutes develops gluten structure, resulting in a pliable and elastic dough.
After resting the dough for 30 minutes wrapped in cling film, it is divided and flattened before passing it through the widest settings of a pasta machine to smooth and compress the dough layers. Folding and re-rolling the dough multiple times improves texture and gluten development. The pasta can be rolled thinner depending on the intended use, typically not to the thinnest setting to maintain a manageable thickness.
The dough yields a consistent, versatile base for many fresh pasta dishes. It is ideal for making ravioli, lasagne sheets, tagliatelle, or pappardelle, adjusting thickness accordingly. Attention to egg quality and size ensures color and texture meet traditional standards.
Use fine 00 flour and high-quality large eggs for best results. Resting the dough before rolling allows hydration to balance and gluten to relax, facilitating easier rolling. Lightly flouring the work surface and pasta rollers prevents sticking during shaping.
Ingredients
- 400 g 00 flour 3 cups spooned and levelled
- 4 large egg free range
- 1 egg free range, yolk
Instructions
- Place the flour on a clean work surface, make a well in the middle and add the eggs (photo 1).
- Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough (photo 2 & 3). You may need to use your hands once most of the egg is incorporated to help it along.
- Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge (photos 4-6).
- Once the dough is rested it's time to roll it out. Cut the dough in half so it's easier to roll out and flatten it with the palm of your hand so it will fit through the first setting on the pasta machine, usually 0 (photos 7 & 8).
- Pass the dough through the widest setting once then fold one side over the other as shown on photos 9 and 10. Flatten the dough with the palm of your hand again so it will fit through the widest setting and roll it through again.
- Repeat this process folding the sides in and passing it through the widest setting four times. Once you've done that pass the dough through each setting once from the widest to the second last setting (number 7).
How To Make Lasagne sheets, Tagliatelle, Pappardelle and Fettuccini;
Lasagne
- Ok so, lasagne sheets are super simple just roll the pasta dough through the machine until you reach the second last setting (my personal preference) or the very last setting. Cut the lasagne sheets to the right size to fit your dish and you're good to go.
- If you're looking for a classic lasagne recipe made with a rich ragu and silky creamy bechamel sauce check out my lasagne recipe here. I also have a recipe for a vegetarian lentil ragu lasagna and a butternut squash lasagna that's perfect for fall!
Tagliatelle, Pappardelle & Fettuccine
- Each of the above calls for roughly the same process just different widths. The one exception is that pappardelle (the widest of the three) needs to be cut by hand.
- Simply fold your lasagna sheet in half over and over again until you reach a 1-inch width (photos 13 & 14). Cut the roll of pasta into 1/2 inch pieces, you can trim the ends if you need to (photo 15).
- Unravel the pappardelle and use as required. If you're not using straight away shape a few strands at a time into nests to dry out (photo 16).
- Making tagliatelle and fettuccine are really simple. Place the relevant attachment on your pasta machine (most pasta machines come with this, here's the one I use). Roll the dough through the machine and you'll have tagliatelle or fettuccini (photos 17 & 18).
- Use the same method and shape the pasta into nests to dry out if you're not using straight away.
Notes
- Use high-quality free-range large eggs for color and texture; adjust flour for smaller eggs.
- Add an extra egg yolk for deeper color but not per 100g flour.
- Use 00 flour for a tender, elastic dough suitable for pasta.
- Knead dough for at least 10 minutes until smooth and elastic.
- Rest dough for 30 minutes before rolling to relax gluten.
- Lightly flour surfaces and pasta machine rollers to prevent sticking while rolling out dough.
- Adjust rolling thickness based on pasta type: thinner for lasagne, slightly thicker for ravioli.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 71g | 24% |
| Protein | 21g | 42% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 211mg | 70% |
| Sodium | 83mg | 3% |
| Potassium | 506mg | 11% |
| Sugar | 1g | 2% |
| Vitamin A | 306IU | 6% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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