Pasta Dough
Learn how to make authentic homemade pasta dough with this simple yet versatile recipe that delivers silky, elastic, and richly flavored pasta every time. Combining a perfect blend of all-purpose and semolina flours, this recipe creates a traditional Italian dough with just the right balance of texture and tenderness. Featuring pantry staples like eggs, olive oil, and a touch of salt, the ingredients come together in less than 20 minutes, making it an approachable option for both novice and seasoned pasta makers. Kneading the dough by hand ensures a perfectly smooth and pliable consistency, while a quick rest period allows the gluten to relax for easy rolling. Whether you're crafting delicate fettuccine, hearty pappardelle, or dainty ravioli, this fresh pasta dough is the ideal foundation for all your favorite shapes and sauces. Perfect for impressing dinner guests or elevating weeknight meals, it’s a must-try for any pasta enthusiast!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 3 pieces Large eggs
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 1 tablespoon Water
Instructions
Place the all-purpose flour and semolina flour on a clean surface or in a large mixing bowl. Mix them together to combine.
Make a well in the center of the flour mixture. Crack the eggs into the well, then add olive oil, salt, and water.
Using a fork, whisk the eggs gently, gradually incorporating the flour from the edges of the well into the mixture. Continue until it starts forming a shaggy dough.
Once the dough begins to come together, use your hands to knead it. Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
If the dough is too sticky, sprinkle in a little more flour as needed. If it's too dry, add a few drops of water and continue kneading.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
After resting, divide the dough into smaller portions. Roll it out using a pasta machine or a rolling pin to your desired thickness, then cut into your preferred pasta shape.
Use the fresh pasta immediately or let it dry for later use. Fresh dough can also be refrigerated for up to 2 days or frozen for longer storage.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 0.8 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 131 mg | 10% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 613 mg | 13% | |
*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.
