Basic pasta dough recipe

Homemade pasta dough – simple and foolproof
Making your own pasta isn’t rocket science – especially not with this basic recipe for fresh pasta dough using just two ingredients. The dough is smooth, easy to work with and suitable for all types of pasta, whether tagliatelle, ravioli or lasagne. Ideal for pasta lovers who want to make their own noodles from scratch.

The legend is

this pice of paper I’ve got from a friend.
He was in Italy at a three-star restaurant and asked the chef for the pasta recipe. It’s near Manuta. And this is what she said. A game-changing recipe.

• Durum wheat semolina: Fine durum wheat semolina ensures the perfect bite and an authentic pasta texture, and prevents the pasta from sticking together during cooking.
• Eggs: A mixture of egg yolks and whole eggs adds elasticity, colour and binding properties to the dough. Be sure to use eggs at room temperature so that they blend better with the semolina.

Preparation

Place the durum wheat semolina on a clean work surface and make a well in the centre. Crack the eggs into the well.

Tip: Make the hollow deep enough so that the eggs don’t run out.

Using a fork or your fingers, slowly work the semolina into the eggs, starting from the edges, until the mixture resembles breadcrumbs. Then continue kneading with your hands until you have a smooth, elastic dough – about 6 minutes.

Tip: If the dough is too dry, add water a drop at a time. If the dough is too wet, work in a little semolina.

Shape the dough into a ball, wrap it in cling film and leave it to rest in the fridge for at least 30 minutes.

Tip: This helps the gluten network to relax, making the dough easier to roll out later.

After the resting period, divide the dough into portions. Work with one piece at a time and wrap the rest back up to prevent it from drying out.

Pass the dough through the pasta machine on the widest setting. Then fold it: fold one third of the dough in from one side, then fold the other third over it – this creates a three-layer sheet. Repeat this process three times: pass through, fold, pass through.

Tip: This process, known as ‘kneading’, makes the dough particularly smooth.

Gradually reduce the setting on the rolling pin until you have a long, thin sheet of dough.

Prepare the pasta as desired – use a pasta attachment to cut, fill or dry it. Alternatively, add it straight to boiling, salted water. Cooking time is 30 seconds to 1 minute, depending on thickness.

Tip: As soon as the pasta floats to the surface, it’s ready.

Lift them out with a slotted spoon and toss them straight in melted butter, or serve them with your favourite sauce.

Variations

To make coloured pasta, mix some spinach purée, tomato purée or squid ink into the dough

Serving suggestions

• With sage butter and Parmesan
• As a base for filled pasta such as ravioli or tortellini
• Cut into strips and served as tagliatelle with fresh tomato sauce
• For the lasagne sheets, see my lasagne Bolognese recipe

Frequently Asked Questions

How long does the pasta dough keep?
It’s best to let it dry out. Give it a gentle stir every now and then; if stored in a dry place, it will keep for a long time.

Can I roll out the dough without a pasta machine?
Yes, you can also roll the dough out thinly using a rolling pin – though this does require a bit more strength and patience.

What should I do if the dough tears?
Knead the dough thoroughly and leave it to rest for long enough – this will make it more pliable. Roll it out gently and, if necessary, fold it several times.

Can I make the dough without egg yolks?
Yes, but the dough will be less elastic and paler. The combination of egg yolks and egg whites ensures the perfect balance.

More delicious recipes

• Homemade butter
• Gnocchi – The Basic Recipe
• Ravioli stuffed with mortadella and ricotta
• Pasta with minced meat and leeks
• Wholemeal spelt tagliatelle

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