Perfect Pasta Dough
ID: 8dfd10cb...
Master the art of creating authentic, handmade Italian pasta dough. By combining fine double-zero flour, durum wheat semolina, and fresh eggs, this recipe yields a beautifully golden, elastic dough that is perfect for any pasta shape.
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🍳 Cooking Flow
Combine 150g of '00' flour and 50g of semolina on a plate. → Crack 2 eggs into the center well and mix gradually with a spoon. → Bring the ingredients together by hand on a clean wooden work surface. → Knead the dough firmly with the heel of your hand for 3 to 5 minutes until smooth. → Wrap tightly in cling film and let rest in the fridge for 30 minutes.
Cooking Steps
Brief Cooking Order
Combine 150g of '00' flour and 50g of semolina on a plate. → Crack 2 eggs into the center well and mix gradually with a spoon. → Bring the ingredients together by hand on a clean wooden work surface. → Knead the dough firmly with the heel of your hand for 3 to 5 minutes until smooth. → Wrap tightly in cling film and let rest in the fridge for 30 minutes.
Introduction
Master the art of creating authentic, handmade Italian pasta dough. By combining fine double-zero flour, durum wheat semolina, and fresh eggs, this recipe yields a beautifully golden, elastic dough that is perfect for any pasta shape.
Step 1
Weigh 150g of double-zero flour and 50g of durum wheat semolina, and put them together on a large plate or in a mixing bowl.
Step 2
Create a well in the center of the flour mixture and crack in 2 fresh eggs.
Step 3
Using a clean spoon, gently beat the eggs in the well and gradually incorporate the flour from the inner walls.
Step 4
When a rough, sticky paste starts to form, put the spoon aside and use your hands to work the flour and eggs together.
Step 5
Tip the dough and any remaining loose flour crumbs onto a clean wooden table or work surface.
Ingredients List
Important Notes
Always use '00' (double-zero) flour and durum wheat semolina to get the ideal bite and texture for fresh pasta.
If your dough feels too dry and crumbly while kneading, add a very small splash of water to help bind it together.
Keep rubbing your hands together during the mixing phase to clear off sticky dough clumps; cleaner hands make kneading much more efficient.
Resting the dough for 30 minutes is crucial because it allows the gluten to relax, making the dough highly pliable and much easier to roll out.
Once wrapped tightly in cling film, the dough can be stored in the fridge for up to a week. Keeping it inside a dark paper bag inside the fridge helps prevent discoloration.
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