2 Ways Homemade fresh Pasta Dough
Homemade pasta dough is straightforward to make. Once you know the technique you will be able to make a variety of different shapes and dishes.
From spaghetti or fettuccine to ravioli, tortellini, lasagne, and many more; there is no limit to the creativity you can add to your favourite pasta shape.
Food processor or by hand?
As we are only 2 in our household, we only make small batches of fresh pasta at any one time. We find it fun and easy to make the dough completely by hand.
Do not let dough rest without covering or it will dry out. When the pasta is rolled out, it is advisable to lay it on a floured surface or hang on a drying rack to avoid sticking.
Whether you make the pasta with or without semolina is a personal choice. Semolina is a type of flour made from durum wheat. The main difference you may see is that semolina is coarser than traditional flour, and your pasta will be darker and more golden in colour
Pasta machines and other tools like scrapers and cutters are widely available. You can find all information here.
Read also our pasta recipes.
2 Ways Fresh Homemade Pasta Dough
Materials
Recipe 1 with semolina
- 100 gr durum semolina
- 100 gr plain flour
- 2 free range eggs
- 1 pinch of salt
Recipe 2 without semolina
- 200 gr plain flour
- 40 gr beaten egg
- 15 ml olive oil (optional)
- 1 pinch of salt
Instructions
Recipe 1
- Combine the flour and semolina with salt and make a hole in the middle.
- Break the egg into the centre, and gently and gradually incorporate the flour from the sides.
- When the mixture becomes firm, start kneading the dough by hand for 6-8 minutes or until smooth and supple.
- Wrap the pasta dough in a plastic wrap and let it rest for 30 minutes.
- Roll out the dough with the help of a pasta machine.
Recipe 2
- Combine the flour with salt and make a hole in the middle.
- Break the egg into the centre, add the olive oil, and gently and gradually incorporate the flour from the sides.
- When the mixture becomes firm, start kneading the dough by hand for 6-8 minutes or until smooth and supple.
- Wrap the pasta dough in a plastic wrap and let it rest for 30 minutes.
- Roll out the dough with the help of a pasta machine.
Recipe 2 is misleading – it needs 2 eggs at 50 grams per egg. Not 1 – 50 gram egg.
I tried this recipe twice already and always got very good results. I think the olive oil enhances the taste. I Used the Fresh Pasta Dough for ravioli and linguini and both came out very well — 4 minutes of cooking time was perfect! I have yet to try the durum semolina version… I’ll keep you posted whenever I put my skills to the test!
It’s always nice to hear that recipes are tested and approved by our readers! Keep having fun while cooking!