Basic pasta dough

Basic pasta dough
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min, plus chilling

Home-made pasta takes no more time, money or effort than making pastry – no special equipment is needed and it’s a lot easier than you’d think.

Nutrition: per serving

Calories
392kcals
Fat
11g (2.7g saturated)
Protein
14.4g
Carbohydrates
63g (1.2g sugars)
Salt
0.8g
Calories
392kcals
Fat
11g (2.7g saturated)
Protein
14.4g
Carbohydrates
63g (1.2g sugars)
Salt
0.8g

Ingredients

  • 300g ‘00’ pasta flour, plus extra for dusting (from large supermarkets and Italian delis)
  • ½ tsp fine salt
  • 2 large, organic eggs, plus 3 large, organic yolks
  • 2 tsp olive oil
  • Semolina or fine cornmeal, for dusting

Method

  1. Sift the flour and salt into a mound on a large, clean work surface. Make a well in the centre, making sure the flour ‘walls’ are high. Beat together the eggs, egg yolks and olive oil and pour into the well.
  2. Using the fingertips of 1 hand, gradually draw the flour into the egg mixture in a circular motion to start creating a dough. The dough becomes less sticky as it comes together – add a dash of water if it’s a little dry. Using both hands, form into a firm ball and knead for 5 min, until smooth. Wrap in cling film and chill for 30 min.
  3. Quarter the dough and place 1 piece on a surface dusted with semolina (cover the remaining pasta to prevent it drying out). Using a dusted rolling pin, thinly roll out to a large rectangle, moving it often and using plenty of semolina to prevent sticking. Put on a dusted tray while you roll out the rest.
  4. Cut the pasta into neat lasagne sheets, or make tagliatelle. To do this, roll up like a Swiss roll, trim the ends neatly and slice at 5mm intervals. Unravel the tagliatelle and toss in more semolina, until ready to cook.

delicious. tips

  1. Always use ’00’ flour, which is a soft, very finely textured wheat flour, and the bright yellow yolks of organic eggs give the pasta a wonderful home-made look.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

5 votes

Reviews

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine