Pasta Dough Bread Machine
Transform your homemade pasta game with this easy and foolproof Pasta Dough Bread Machine recipe! Designed to take the hassle out of kneading, this recipe combines all-purpose flour, semolina flour, fresh eggs, olive oil, and a pinch of salt for a rich, silky dough that's perfect for crafting fettuccine, spaghetti, or ravioli. The bread machine does all the hard work, ensuring the dough is perfectly smooth and elastic every time. Ideal for busy home cooks, this recipe minimizes prep time to just 10 minutes and guarantees authentic, restaurant-quality results at home. Let the dough rest, roll it out, and cut it into your favorite pasta shape for a meal that's fresh, flavorful, and unforgettable. Perfect for pasta enthusiasts and beginners alike, this quick and versatile method makes homemade pasta an absolute breeze.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 2 tablespoons Water
Instructions
Start by ensuring your bread machine pan and paddle are clean and ready to use.
Add the ingredients to the bread machine in the following order: all-purpose flour, semolina flour, salt, beaten eggs, olive oil, and water (adjust water quantity slightly as needed based on dough consistency).
Select the 'Dough' cycle on your bread machine. This will typically take about 10-15 minutes of kneading time. Allow the machine to knead until the dough forms a smooth, elastic ball.
Check the consistency of the dough halfway through the cycle. It should be firm, not sticky or too dry. If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add water in small increments (½ teaspoon at a time).
Once the dough cycle is complete and the pasta dough is smooth, remove it from the bread machine pan and wrap it in plastic wrap or place it in an airtight container. Let the dough rest for at least 30 minutes at room temperature to relax the gluten.
After resting, divide the dough into smaller portions and roll out using a pasta roller or rolling pin to your desired thickness.
Use a pasta cutter or sharp knife to shape the dough into your desired pasta type (e.g., fettuccine, tagliatelle, or spaghetti).
Follow your favorite recipe to cook the fresh pasta or store it in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1399 mg | 61% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 1.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 132 mg | 10% | |
| Iron | 14.8 mg | 82% | |
| 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.
