Fresh Pasta Dough
Fresh Pasta Dough recipe
Yield
4 servingsPrep
28 minCook
2 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
durum semolina flour
|
|
| 1 | teaspoon |
olive oil
|
|
| ¼ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
durum semolina flour
|
|
| 5 | ml |
olive oil
|
|
| 59 | ml |
water
|
|
Directions
Our favorite 3-ingredient homemade fresh pasta recipe that is easy to make by hand, in a stand mixer, or in a food processor.
Combine the above ingredients to make a smooth dough. This takes a bit of elbow grease, or to make it easy using a stand mixer with a dough hook or use a food processor.
Wrap in a towel and set aside for 30 minutes to relax.
[Meanwhile, create or heat up your pasta sauce]
After the 30 minutes, [start the water boiling] divide the dough in half and roll out each half, allowing the first sheet of pasta to sit while rolling out the second.
When the sheets are dryish, cut according to how you like your pasta.
The pasta machine we have instructions recommends rolling and folding in half before rerolling.
After rolling, you are supposed to sprinkle some flour between the two halves.
If you create a dry enough dough, then you do not need to do this.
In fact, the first time through the rollers, my dough is pretty crumbly at the edges, but a few more passes makes the dough much more workable, and it quickly becomes smooth and stretchy, resulting in perfect noodles.
Cook for about 2 minutes in salted boiling water or until your desired doneness. Fresh pasta cooks much more quickly than dried pasta.
