How to Make Easy Homemade Pasta Dough
A fool proof pasta dough method that will have you creating pasta magic in your kitchen in no time!
Servings: 4 people
Ingredients
- 400 grams '00' flour (please see notes on flour options below)
- 225 grams eggs (see notes on weighing below)
Instructions
- Please read all the information above plus step-by-step photos.
- Tip the flour out onto your bench. Create a well in the centre of the flour mound, I use the bottom of a bowl to do this so it is nice and firm.
- Tip the eggs into the well and start to whisk them with a fork, breaking up the yolks and gradually incorporating the flour from around the sides into the middle.
- Keep doing this until the mixture in the middle is thick enough that it won’t escape or run out – a scrambled egg consistency!
- Go in with a bench scraper and start to fold it all together, cutting the egg mixture into the flour in an up and down motion. You are just trying to get a really evenly incorporated shaggy mixture.
- Bring it all together into a mound with your hands. Knead the mixture for a few minutes until it comes together into a workable ball. It will – don’t fear! If it feels dry you can wet your hands and keep kneading.
- When it comes together and has a slightly dimpled surface wrap it in cling film and rest for 10 minutes. After 10 minutes knead for a further 3 - 4 minutes until you have a nice smooth dough ball. The double rest is key!
- Wrap tightly and rest for at least 30 mins but I prefer an hour.
- If you don't want to make a mess then mix in a food processor. Pulse the eggs and flour until evenly distributed (coarse breadcrumb texture) then take the blade out, squeeze into a ball and bring out onto the bench to knead as normal
Rolling
- Please check out my rolling guide in images above, it's easier to see in photos.
Video
Notes
Eggs - This is the weight without shells. Have a bowl on your scales then crack eggs into it until you get to this weight. It will be around 4 eggs. You can crack your last egg into a little bowl, whisk it up and dribble it in to get the right weight. If four eggs is almost 225 grams but not quite you can top it up with water. If its too much then scoop a bit out.
Flour - '00' just means very finely milled. I find you get the same result with plain flour so use either. If you would like to add a bit of bite to the end result use 350 grams '00' and 50 grams semola rimacinata. See notes above in post for more information.
Food processor - This is honestly my preferred method just in terms of less mess. Tip your weighed out eggs and flour into the food processor and pulse until it resembles coarse breadcrumbs.
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