Fresh Pasta Dough

You can play around with the proportions of pasta recipes and decide what suits you best. This is the version that we like.

8.5 oz. AP flour
1/2 tsp. kosher salt
3 large eggs
1 tbls. olive oil

Mix dry ingredients. In a separate bowl, mix eggs and oil. Add egg mixture to flour mixture and mix with fork until partially combined. Finish the mixing with floured hands. Turn the dough onto a board and knead for 5 minutes. Wrap the dough in plastic and let rest for 30 minutes at room temperature. (Don’t cheat. This step allows the dough to absorb the flour properly.) When it is time to roll it out, cut the dough in half. Knead the ball that you are about to work with gently a few times. Run it through the rollers at the widest setting. Fold your dough into a little package or envelope shape and run it through again. Add flour as necessary. If cutting dough into strands, be careful with moisture content. Your rollers will not cut all the way through if your dough is too moist.


10 thoughts on “Fresh Pasta Dough

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  4. AP = all purpose flour :)
    You could roll the dough by hand with a rolling pin and then cut it anyway that you want. It would be arduous, but it certainly could be done.

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