Basic Pasta Dough
Consistently exceptional and easy fresh pasta dough recipe. This makes especially great homemade linguine or ravioli either cut by hand or using a manual pasta machine.
Yield
4 servingsPrep
15 minCook
0 minReady
45 minLow in Saturated Fat, Trans-fat Free, Good source of fiber, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
water
|
|
Directions
Mix the flour, eggs, and water, kneading into a firm dough. You may also use a food processor or stand mixer fitted with a dough hook.
Continue kneading until dough pulls free off hands and pasta board.
Cut into 2 or 3 roughly equal-sized portions, and again knead until smooth and elastic.
Let the fresh pasta dough rest for 20 to 30 minutes, covered with a towel. Once rested, roll out on a floured pastry board, roll out.
Cut fresh pasta noodles with a knife, or roll with the palm of your hand into a long thin "string."
If you have a pasta cutter, roll and cut as desired.
