Fresh Pasta Dough

Name: Fresh Pasta Dough
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour (or type "00"), plus a little for dusting; Kosher Salt:salt; 2 large eggs, lightly beaten

Pasta Vegetarian DIY From Scratch

Save (105)

Rate

4 servings

2 Ratings

Ingredients (3)

1 1/2 cups all-purpose flour (or type “00”), plus a little for dusting
Kosher salt
2 large eggs, lightly beaten

Try Amazon Fresh

Get fresh food news delivered to your inbox

Try your hand at homemade pasta with this simple recipe. Shape it into sheets to make lasagne, fill it for delicious ravioli, or make our Pappardelle Pasta recipe.

What to buy: Italians use type “00” flour when making pasta. It can be found at Italian groceries and online. If you can’t find it, use all-purpose flour.

Adapted from "The Silver Spoon"

Instructions

1Sift flour and a pinch of salt into a mound on a dry counter. Make a well in the center of the mound and add the eggs.
2Using your fingers or a fork, mix the eggs until smooth and uniform, then gradually incorporate the flour. Continue mixing until a smooth paste begins to form, then push flour over paste and work until dough comes together. (If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.)
3Work dough until it is uniformly moist, then using the heel of your hand, knead for about 10 minutes or until dough is smooth and firm. Shape dough into a ball, cover with plastic wrap, and let rest in a cool, dry place for at least 15 minutes or up to an hour.
4Proceed to shape the dough as desired.

Load Comments

Recommended from Chowhound

How to Make Couscous by Hand | 5 Must-Have Tools

(04:19)

Video from Kitchen Essentials

In this episode of Kitchen Essentials, we visit the amazing Einat Admony, owner and head chef of Balaboosta, Kish-Kash and the Taïm chain in NYC. Einat is an expert on all things couscous - to the point that the entire menu at Kish-Kash is centered around the Moroccan preparation of these delicious semolina pearls. She talks us through her favorite, and ultimately essential tools, that she uses in the kitchen to make delicious couscous-centric creations. Everything from her favorite brand of semolina, to a kish-kash (Moroccan sieve specifically used to make the beads), a double boiler, a spray bottle, and an ancient cooking tool that is making a comeback, called spurtle. Watch to learn how Einat makes couscous by hand, and why these are her essential tools.