Classic Pasta Dough
Making your own pasta from scratch is a rewarding and simple process, especially when you have a reliable Classic Pasta Dough recipe. This easy-to-follow recipe yields a versatile dough perfect for any pasta shape, from tagliatelle to ravioli, and is sure to become a kitchen staple. Whether you're a beginner or an experienced cook, this recipe is foolproof and ensures a fresh, homemade pasta dish every time.
Ingredients
- 2 cups 00 flour or all purpose flour
- 1/2 cup semola flour
- 4 large eggs or ¾ cup water
Instructions
- Combine the flours on a flat surface or in your stand mixer with a dough hook. Make a well in the middle.
- Add the eggs or water in the well and use a fork to scramble, dragging flour in from the edges and incorporate. If using a mixer, turn your mixer on to a low speed and turn off when dough comes together.
- When the mixture becomes tough, knead the dough by hand until it comes together and there is no liquid remaining. If the dough is crumbly, add a tablespoon of water. If the dough is slimy, add a tablespoon of 00 flour.
- Let the dough ball rest in an airtight container for 20 minutes.
- Knead the dough again for two minutes. By this point, the ball will be easy to work with and be smooth.
- Let the dough ball rest in an airtight container for 40 minutes.
- Divide dough into 4 pieces. Roll out one piece at a time, keeping the other pieces in the airtight container.
- Roll out pasta dough using a machine or rolling pin until you have thin rectangle pasta sheets.
- Cook the pasta in boiling water for 2 to 5 minutes.
Notes
I like to triple this recipe, and make pasta in all different shapes and freeze ahead of time. I use attachments for my stand mixer to roll and shape the pasta, I dust it in flour, let it air dry for a half hour, and then freeze. To make the pasta, I take it out of the freezer 20 minutes before it’s ready to be made, and then it gets dropped into boiling water. You can also air dry the pasta for dry storage.