Pasta Basica Basic Dough
Master the art of homemade pasta with this fail-proof recipe for Pasta Basica Basic Dough—a quintessential foundation for creating fresh, flavorful pasta from scratch. Made with just four simple ingredients—velvety all-purpose flour, rich eggs, a touch of olive oil, and a pinch of salt—this dough yields up to four servings of versatile pasta that you can shape into fettuccine, spaghetti, ravioli, and more. Crafted in under 20 minutes, this recipe emphasizes traditional techniques like hand-kneading for perfectly smooth and elastic dough, and a resting period to achieve ideal rolling consistency. Whether you’re elevating Italian classics or experimenting with creative fillings, this easy homemade pasta dough is your gateway to restaurant-quality meals right in your kitchen. Perfect for anyone from beginners to seasoned cooks, it's a must-try for pasta lovers.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 pieces Large eggs
- 1 tablespoon Olive oil
- 1 pinch Salt
Instructions
Place the flour on a clean work surface or in a large mixing bowl. Create a well in the center of the flour mound.
Crack the eggs into the well and add the olive oil and a pinch of salt.
Using a fork, beat the eggs gently while gradually incorporating the surrounding flour. Continue mixing until the dough starts to come together.
Once the mixture is too thick to mix with a fork, use your hands to knead the dough. Knead for about 8–10 minutes until the dough is smooth and elastic.
If the dough is too sticky, add a little more flour, one teaspoon at a time. If it's too dry, add a few drops of water.
Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.
After resting, divide the dough into smaller portions. Roll out each portion using a pasta machine or a rolling pin to your desired thickness.
Cut and shape the rolled-out dough into your preferred pasta shape, such as fettuccine, spaghetti, or ravioli.
Dust the pasta with a small amount of flour to prevent it from sticking together and cook immediately or store for later use.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 192.8 g | 70% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 0.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 90 mg | 7% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
