Homemade Pasta Dough Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 mins
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Additional Time
30 mins
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Servings
12
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Calories
249 kcal
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Course
Main Course
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Cuisine
Italian
Homemade Pasta Dough Recipe
Description
The recipe calls for a mix of finely milled 00 flour and semolina flour combined with eggs to form the dough. After sifting the flours and making a well, eggs are incorporated gradually until a dough forms. Kneading for 12 to 15 minutes develops strength and elasticity, critical for rolling thin. The dough then rests in plastic wrap chilled for 30 minutes, which helps relax the gluten and improves handling.
Shaping is done by dividing the dough into pieces, flattening, and passing through a pasta maker roller at increasing thickness settings to thin it consistently. The sheets are then cut to desired widths, such as spaghetti, and lightly floured to prevent sticking. This process can be repeated for all dough portions.
The resulting pasta cooks swiftly in boiling salted water, typically 1.5 to 2 minutes, offering a fresh texture and flavor distinctly different from dried pasta. This dough can be made ahead, refrigerated for up to three days, or frozen for two months, making it versatile for meal planning and storage.
Ingredients
- 560 grams 00 flour 4 cups + 3 tbsp
- 140 grams semolina flour 3/4 cup + 1 ½ tbsp
- 7 egg
Instructions
- Sift the flour onto a clean surface and then form a well with it.
- Add the eggs to the center of the well and whisk with a fork until combined and then slowly, add the flour from the edges.
- Once the egg and flour are combined, use a pastry knife to scrape the surface to bring it all together to form a dough.
- Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
- Remove the plastic from the dough and cut it into 3 pieces.
- Flatten 1 of the pieces of the dough with your hands and flour it lightly. Run it through the hand crank pasta maker on the 0 setting 3 times. Cut the dough in half.
- Turn the crank to 3 and run it through 3 times.
- Last, run it through on setting 6 twice. Dust with flour and place on a clean surface. Repeat the process with the remaining 2 dough balls.
- Cut the dough every 12”-14” inches long, dust it with flour on both sides and then run it through the spaghetti attachment or whatever desired noodle attachment you’d like. Dust again with flour, form it into a small ball, place it on a sheet tray lined with parchment paper, and rest it for 15 more minutes so that it dries out before cooking or storing.
Notes
- The dough can be prepared up to one day in advance to maintain freshness.
- After shaping and drying briefly, cover pasta in plastic wrap and refrigerate for up to three days or freeze for up to two months.
- Frozen pasta can be cooked directly from the freezer in boiling salted water.
- Kneading the dough thoroughly is essential to avoid tearing during rolling and ensures good texture.
- Using a hand-crank or KitchenAid pasta attachment, adjust rollers gradually from thick to thin settings for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 37mg | 2% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 139IU | 3% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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