Pasta Dough Recipe

All-purpose flour: This is the base of your pasta dough, providing structure and texture.

Large eggs: These add richness and help bind the dough together.

Salt: Enhances the flavor of the pasta.

When making pasta dough, it's crucial to use all-purpose flour as it provides the right balance of gluten for elasticity and structure. To ensure a smooth and cohesive dough, crack the eggs into a separate bowl first to avoid any shell fragments. When you begin to knead the dough, use the heel of your hand to push it away from you, then fold it back over itself. This process helps develop the gluten network, giving your pasta the perfect texture. After kneading, let the dough rest covered with a damp cloth to prevent it from drying out and to allow the gluten to relax, making it easier to roll out later.

• all-purpose flour - Substitute with semolina flour: Semolina flour gives the pasta a slightly coarser texture and a more traditional taste.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content.

• large eggs - Substitute with egg whites: Using egg whites can reduce the cholesterol and fat content in the pasta dough.

• large eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This is a good vegan alternative.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be less intense, allowing for better control over the saltiness.

• After kneading, wrap the pasta dough tightly in plastic wrap to prevent it from drying out.
• Store the wrapped dough in the refrigerator if you plan to use it within 24 hours. This helps maintain its texture and flavor.
• For longer storage, place the wrapped dough in a resealable plastic bag, removing as much air as possible to avoid freezer burn.
• Label the bag with the date to keep track of its freshness.
• Freeze the dough for up to 3 months. When ready to use, thaw it in the refrigerator overnight.
• If you’ve already rolled out and cut the pasta, dust the pieces lightly with flour to prevent sticking.
• Arrange the cut pasta in a single layer on a baking sheet lined with parchment paper.
• Freeze the pasta on the baking sheet for about 1 hour, or until firm.
• Transfer the frozen pasta to a resealable plastic bag or airtight container, and store it in the freezer for up to 3 months.
• When cooking frozen pasta, do not thaw. Simply add it directly to boiling salted water and cook for an additional 1-2 minutes compared to fresh pasta.
• For added flavor, consider storing the dough with a sprig of fresh herbs like basil or rosemary in the bag. This infuses the dough with subtle aromatic notes.
• Always check the dough for any signs of spoilage, such as an off smell or discoloration, before using it.

• To reheat leftover pasta dough, start by removing it from the fridge and allowing it to come to room temperature for about 20-30 minutes. This makes it easier to work with and prevents it from cracking.
• If the dough feels a bit dry, lightly mist it with water or brush it with a bit of olive oil to restore moisture.
• Place the dough on a lightly floured surface and knead it gently for a couple of minutes to bring it back to its original texture.
• If you have a microwave, you can use it to warm the dough slightly. Place the dough in a microwave-safe container, cover it with a damp cloth, and microwave on low power for 10-15 seconds. Be careful not to overheat, as this can cook the dough.
• Alternatively, you can use a double boiler method. Place the dough in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the dough is warmed through.
• For a more traditional approach, you can use a steamer. Place the dough in a steamer basket lined with parchment paper and steam for 5-7 minutes, checking frequently to ensure it doesn’t get too hot.
• Once reheated, proceed to roll out the dough and shape it into your desired pasta forms, whether it be fettuccine, ravioli, or spaghetti.

• Mixing bowl: Use this to combine the flour and salt, and to create the well for the eggs.

• Fork: Helpful for initially mixing the eggs into the flour before the dough starts to form.

• Clean countertop: Essential for kneading the dough properly and giving you enough space to work.

• Plastic wrap: Use this to cover the dough while it rests to prevent it from drying out.

• Rolling pin: Necessary for rolling out the dough to the desired thickness after it has rested.

• Bench scraper: Useful for cutting and portioning the dough, as well as for scraping up any bits stuck to the countertop.

• Kitchen scale: Optional but helpful for measuring ingredients accurately, especially if you want to ensure consistency.

• Pasta machine: Optional but makes rolling out and cutting the pasta dough much easier and more uniform.

Use a food processor: Combine flour, salt, and eggs in a food processor to quickly form the dough.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.

Rest in the fridge: Rest the dough in the fridge for 15 minutes instead of 30 to save time.

Use a pasta machine: Roll out the dough using a pasta machine for quicker and more uniform results.