Homemade Pasta Dough
How to make homemade pasta dough by hand, easy step by step instructions from start to finish.
Ingredients
Method
- 300g / 11oz Double zero or Plain flour (all purpose)
- 100g / 3.5oz Semolina flour
- 246g / 8.7oz beaten egg
- 4g / ½tsp Salt
- Add both of the flours and salt in a bowl, and mix together.
- Weighing the eggs: place a small bowl on your digital scales, and set to zero.
- Crack in your eggs without going over the 246g, (approx 4 eggs) make up the shortfall with cold water to the required weight of 246 grams.
- Whisk your eggs until runny.
- Turn out your dry ingredients onto your worktop, and form a wide well.
- Pour the beaten eggs into the well, and gradually bring in the flour using a fork, being careful not to breach the flour wall.
- Once it is thick enough, use your bench scraper to bring it all together.
- Set your timer away for 6 minutes, and hand knead the dough.
- Once your time is up, you should have a smooth and silky dough.
- Give the dough a thin coat of olive oil, place it in a plastic food bag.
- Refrigerate it for at least 30 minutes before using it.
- Enjoy.
Equipment & products used in my kitchen and videos
