Easy Homemade Pasta Dough Recipe

Introduction

Making homemade pasta dough from scratch is simpler than you might think and yields deliciously fresh results. This easy recipe uses just flour and eggs to create a versatile dough perfect for your favorite pasta shapes. Whether you’re a seasoned cook or a beginner, this homemade pasta will impress.

Ingredients

• 350 g ’00’ flour (all-purpose flour works fine too)
• 50 g semola rimacinata flour (or use 400 g of ’00’ flour if unavailable)
• 228 g eggs

Instructions

1. Step 1: Mix the two flours together in a bowl, then tip the mixture out onto your work surface. Use the bottom of a bowl to create a firm well in the center of the flour mound.
2. Step 2: Pour the eggs into the well. Using a fork, begin whisking the eggs, breaking up the yolks and gradually incorporating the surrounding flour into the center.
3. Step 3: Continue whisking until the egg mixture thickens to a scrambled egg consistency that won’t run or escape from the well.
4. Step 4: Using a bench scraper, fold the mixture together by cutting the egg mixture into the flour with an up-and-down motion, working to evenly incorporate until you have a shaggy, combined mixture.
5. Step 5: Gather the mixture into a mound with your hands and knead on the work surface for several minutes until a workable dough ball forms. If the dough feels dry, wet your hands slightly and continue kneading.
6. Step 6: Once the dough comes together with a slightly dimpled surface, wrap it tightly in cling film and let it rest for 10 minutes.
7. Step 7: After resting, knead the dough again for 3 to 4 minutes until it’s smooth. This double rest and knead process is key for a perfect texture.
8. Step 8: Wrap the dough tightly once more and allow it to rest for at least 30 minutes, though an hour is ideal before rolling.
9. Step 9: (Optional) To avoid mess, you can blend the eggs and flours in a food processor instead. Pulse until evenly combined, remove the blade, shape into a ball, and knead briefly on the bench.
10. Step 10: Roll out the dough according to your preferred pasta shape. Follow a rolling guide or tutorial to get thinner, even sheets.

Tips & Variations

• If semola rimacinata flour is not available, simply use 400 g of ’00’ flour for a softer dough.
• Wet your hands slightly while kneading if the dough feels too dry to help it come together smoothly.
• Letting the dough rest twice improves elasticity and makes it easier to roll out thinly.
• Use a food processor to mix ingredients quickly and reduce mess, especially helpful for beginners.

Storage

Wrap the pasta dough tightly in cling film and store it in the refrigerator for up to 2 days. Before using, let it come to room temperature and knead briefly if needed. For longer storage, you can freeze the dough wrapped well for up to 1 month. Thaw overnight in the refrigerator before using. Freshly made pasta should be cooked immediately or dried for storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of ’00’ flour?

Yes, all-purpose flour can be used as a substitute for ’00’ flour. The dough may be slightly less silky but will still produce good results.

How many servings does this dough make?

This recipe makes enough dough for approximately 4 servings of pasta, depending on the shape and thickness you roll it to.

Easy Homemade Pasta Dough Recipe

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This recipe guides you through making easy homemade pasta dough using simple ingredients like ’00’ flour, semola rimacinata flour, and eggs. The dough is mixed, kneaded, rested, and rolled, resulting in a smooth, workable dough perfect for creating fresh pasta at home.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 4 servings of fresh pasta 1x
• Category: Pasta Dough
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Dry Ingredients

• 350 g ’00’ flour (all-purpose flour can be used as an alternative)
• 50 g semola rimacinata flour (if unavailable, use 400 g of ’00’ flour instead)

Wet Ingredients

• 228 g eggs (approximately 4 large eggs)

Instructions

1. Prepare the Work Surface: Mix the flours together in a bowl, then tip them out onto your clean bench or countertop. Create a well in the center of the flour mound using the bottom of a bowl to make a firm, circular indentation.
2. Add and Whisk Eggs: Pour the eggs into the well and use a fork to whisk them gently, breaking up the yolks. Gradually incorporate the surrounding flour into the eggs, working carefully to prevent the mixture from escaping the well, until it reaches a thick, scrambled-egg consistency.
3. Combine the Dough: Use a bench scraper to fold the egg mixture into the flour using an up-and-down cutting motion. Continue until you have a shaggy, evenly incorporated mixture.
4. Form and Knead Dough: Gather the mixture into a mound with your hands and knead for several minutes until it forms a workable ball. If the dough feels dry, dampen your hands slightly and continue kneading.
5. First Rest: Once the dough has a slightly dimpled surface, wrap it tightly in cling film and let it rest for 10 minutes to relax the gluten.
6. Second Kneading: After resting, knead the dough again for 3 to 4 minutes until smooth and elastic.
7. Final Rest: Wrap the smooth dough ball tightly in cling film and let it rest for at least 30 minutes, though one hour is preferred to develop flavor and texture.
8. Alternative Method: To avoid mess, you can pulse the eggs and flours together in a food processor until evenly distributed. Remove the blade, form the dough into a ball, and knead briefly on the bench.
9. Rolling the Dough: Refer to the rolling guide with images for best results. Roll the dough to your desired thickness to prepare for shaping and cooking your pasta.

Notes

• Use ’00’ flour for the best texture, but all-purpose flour works as a substitute.
• If semola rimacinata flour is not available, increase ’00’ flour to 400 g.
• Egg weight is key; 228 g of eggs is approximately 4 large eggs.
• Resting the dough twice is essential for smoothness and elasticity.
• You can use a food processor for a quicker and less messy dough combining process.
• Use a bench scraper to help incorporate the egg mixture and flour evenly.
• Keep your hands slightly wet if the dough feels dry while kneading.
• The dough should feel elastic and slightly dimpled after kneading and resting.

Keywords: homemade pasta dough, fresh pasta, pasta recipe, Italian pasta, pasta making, easy pasta dough