Pasta Dough Recipe
Pasta has deep roots in Italy, although its origins may trace further back to ancient civilizations. Some historians credit the Chinese for inventing noodles, later popularized in Italy after Marco Polo's travels. Others suggest pasta developed independently in the Mediterranean region, with evidence pointing to early wheat-based doughs cooked similarly to pasta in Ancient Rome.
Equipment
- A clean countertop or large mixing bowl
- Fork or small whisk
- Rolling pin or pasta machine
- Knife or pasta cutter
- Damp kitchen towel or plastic wrap
Ingredients
- 2 cups (250g) all-purpose flour (or 1½ cups all-purpose flour + ½ cup semolina for extra texture)
- 3 large eggs (room temperature)
- ½ teaspoon salt
- Optional: A drizzle of olive oil (for added elasticity)
Instructions
- Make a Flour WellPour the flour onto a clean countertop and shape it into a mound. Using your hand or a spoon, create a well in the center, resembling a crater.
- Add Eggs and SaltCrack the eggs into the well and sprinkle in the salt. If you’re adding olive oil, drizzle it in now.
- Combine IngredientsUsing a fork or your fingers, beat the eggs gently while gradually incorporating the surrounding flour. Be careful not to break the well too soon to avoid a messy spill! Continue mixing until a sticky dough forms.
- Knead the DoughOnce combined, start kneading the dough. Use the heel of your hand to push it away, fold it over itself, and rotate it slightly. Repeat for about 10 minutes, until the dough becomes smooth and elastic. If the dough feels too sticky, sprinkle a bit more flour—but avoid overdoing it, as this can make the pasta tough.
- Rest the DoughWrap the dough in plastic wrap or cover it with a damp towel to prevent drying out. Let it rest for at least 30 minutes at room temperature. This step allows the gluten to relax, making the dough easier to roll out.
- Roll and ShapeCut the dough into smaller sections. Use a rolling pin or pasta machine to roll it out to your desired thickness (usually 1-2mm for most pasta types). Dust with flour to prevent sticking.
- Cut into ShapesDecide on your pasta shape—tagliatelle, pappardelle, lasagna sheets, or hand-shaped orecchiette. Use a knife or cutter for clean edges.
- Cook the PastaBoil a large pot of salted water. Fresh pasta cooks quickly—typically 2-4 minutes, depending on thickness. Toss with your favorite sauce and serve immediately!