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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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/easy-homemade-pasta-dough-recipe/