Recipe No 202 pasta dough

Pasta dough

For years we thought the process of creating pasta dough was something beyond our capabilities. After our first lesson from a wise Egyptian, we learned that nothing could be further from the truth. Pasta dough is easy!

Indeed, pasta is a staple in our repertoire and has impressed friends on many occasions. We often scale this recipe up to 1 kg of flour because pasta freezes really well.

This pasta dough is particularly easy to work and can be rolled extremely thin to make luscious ravioli.

Recipe: Pasta dough.
Time

Prep:

Total:

Difficulty
very easy
Yield
7 serves • 350 g
Metric Imperial

Processes

  • 00 Flour (2 cups)
    250 g
  • Salt (½ tsp)
    3 g
  1. 01
    Sift into a large mixing bowl.
  2. 02
    Make a well in the center of the bowl.

  • Eggs, whole, fresh (2 large)
    100 g
  • Eggs, yolk only, fresh (1 large)
    17 g
  • Olive oil (1 tbsp)
    14 g
  1. 03
    Whisk to combine.
  2. 04
    Add to well in mixing bowl .
  3. 05
    Combine and knead until dough is smooth and the texture is consistent. Form into a ball.
  4. 06
    Wrap with plastic film and place in the fridge for at least .

Food pairings

Use as pasta for Veal and pork ragu with Tomato and basil pasta sauce.

Finished recipe

Steps

04 Add to well in mixing bowl .

05 Combine and knead until dough is smooth and the texture is consistent. Form into a ball.

Categorisation

Category
pasta dough
Tags
dough pasta