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Basic Pasta Dough Recipe
Making you own fresh pasta is very easy and can be used as the basis of everything from ravioli to tagliatelle and sheets for lasagne or cannelloni - but you do need a manual machine to roll it out.
2 lbs/1 kilo Strong White Flour (Italian ‘00’, if possible)
½ teaspoon (5ml) Salt
4 Eggs, lightly beaten – then made up to 15 fl oz/400ml with water
For a different twist, the water can be flavoured with a few strands of Saffron
Equipment needed: A pasta machine; a food processor (optional)
- Sieve the flour into a food processor or into a large bowl.
- Add the salt.
- If using a processor, slowly add the egg mixture until the dough forms a spinning ball in the machine. If making by hand, duplicate this process by hand until you have a firm dough. In both circumstances, you might not need all the liquid - but perhaps a little more. This will depend on the strength of your flour.
- Leave the dough to rest for an hour, for the gluten to relax. If making by hand, cover your ball of dough with cling wrap, to stop it drying out.
- To roll out the dough, pass it through a pasta machine several times. Starting with a wide setting, then using a thinner setting as you progress. After each roll, fold the sheet over before rolling again.
Your pasta is then ready to use. Any leftover from your requirements can be put in a plastic bag and frozen.