homemade pasta recipe
This is the most delicate and tender homemade pasta dough. We use plenty of egg yolks and extra-fine 00 flour for the silkiest fresh pasta.
- Prep Time: 45 minutes
- Cook Time: 4 minutes
- Total Time: 49 minutes
- Yield: 4
- Category: Pasta
- Method: Dough
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 265g (2 cups minus 1 tbsp) 00 flour, plus more as needed
- 6 large egg yolks
- 2 large eggs
- 1/2 tsp kosher salt
- Semolina flour, for dusting
Instructions
- Place the flour in a large bowl and form a well in the center.
- Add the egg yolks, whole eggs and salt into the well.
- Use a fork to whisk the eggs together then gradually incorporate the flour into the eggs, starting at the inner edge of the well and slowly drawing in more flour until the dough comes together. Use your hands to pull the shaggy mass together and knead a few times in the bowl. If very dry, add water a teaspoon at a time to bring the dough together.
- Transfer to a lightly floured work surface. Knead, pressing the dough down and away from you, then fold it in half, rotate the dough 90 degrees and press away. Continue kneading this way, sprinkling flour lightly as needed to prevent sticking, until the dough becomes smooth and elastic, about 10 minutes.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature or refrigerate overnight.
- Generously dust a sheet pan with semolina flour and set aside.
- When ready to roll the dough, cut it into quarters. Work with one piece at a time and cover the rest with plastic wrap.
- Use a rolling pin or your hands to flatten the dough to a 1/4-inch thick. Dust lightly with 00 flour if sticky.
- Pass it through the widest setting on your pasta machine, fold in thirds and pass through again. If the dough tears, it’s too thick for the rollers and should be flattened out a bit after folding and before passing through the machine. Repeat rolling and folding 3- 4 times, until you get a smooth rectangular shape.
- Reduce the setting on the machine to the next narrowest setting and pass the dough through twice, no longer folding. Continue to pass through each setting twice until you get to your desired thickness (I prefer 7 on Kitchen Aid for long cut noodles). The dough will get longer and thinner with each setting.
- Lay the sheet of dough on the prepared sheet pan and roll out the remaining 3 pieces of dough. Let the sheets of dough dry for 15 minutes, then cut into noodles with the cutter attachment or a sharp knife.
- Toss with semolina and chill until ready to use.
- Cook in generously salted boiling water for 2- 4 minutes, or until tender.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 393
- Sugar: 0.6g
- Sodium: 436mg
- Fat: 11g
- Saturated Fat: 3.6g
- Unsaturated Fat: 6.6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1.8g
- Protein: 20g
- Cholesterol: 418mg
Find it online: https://www.withspice.com/blog/homemade-pasta-recipe/