Description
This homemade pasta dough recipe makes the perfect amount of pasta for 2-4 people!
Ingredients
Units
Scale
- 175g (about 3/4 cup) 00 flour (you can also use all-purpose flour)
- 25g (about 2 tbsp) semolina flour (you can also use all 00 or all-purpose flour)
- 128g (about 2 large) eggs, beaten (add water if extra weight is needed)
Instructions
- Combine the flours: In a mixing bowl, combine the 00 and semolina flours. Then pour them out onto a wooden board. Create a well in the center of the flour with walls high enough to keep egg from flowing out.
- Incorporate beaten egg: Pour the eggs into the center of the well. Using a fork, start to scrape flour from the sides of the wall into the center, slowly incorporating flour until the egg becomes thick like scrambled eggs. At this point, grab your bench scraper to scrape and fold flour into the center. Use an up-and-down cutting motion with the scraper to cut the flour into the egg to create an even mixture.
- Knead the dough: Use your hands to gather the egg and flour mixture and start pressing it into a shaggy dough ball. Start to knead the dough for about 4-5 minutes until a smooth ball forms.
- Rest. Knead. Rest again: Wrap the dough in plastic and let it rest for 10 minutes. Then knead it again for 3-4 minutes. Wrap it again and give it a final rest for at least 30 minutes to an hour.
- Roll out the dough: Cut the dough into 4-6 pieces. Press the dough flat with your hands and dust it with a bit of flour. Then pass it through the widest setting on your pasta machine. Knock it down 2 notches and pass the dough through again. Knock it down another 2-3 notches, depending on how thin you’ll want your noodles, and pass the dough through a final time to make the perfect sheet of pasta to use for your desired shape! (See notes for more details)
Notes
- Every pasta machine has a different set of notches for pasta dough width. Mine is numbered from 1-7, with 7 being the widest. I always start with 7 as my widest, then I’ll hit the odd numbers on the way down, with a 2 or 3 being my end goal. I rarely ever use “1”. A “2” is great for stuffed shapes so that when it gets thicker as it cooks, it’s not an overwhelming dough-to-filling ratio. A “3” is great for long noodles like pappardelle.
- If you’re hand-cutting your long pasta shape, like pappardelle, you might want to shape your dough so it doesn’t have rounded edges so you can create perfect, long ribbons from a rectangular sheet of pasta dough.
Nutrition
- Serving Size: 1 cup cooked pasta
- Calories: 218
- Sugar: 0.2 g
- Sodium: 36.5 mg
- Fat: 2.9 g
- Carbohydrates: 38.3 g
- Protein: 8.3 g
- Cholesterol: 93 mg