Fresh Pasta Dough
No more dry flavorless mystery ingredient pasta. This fresh pasta dough uses three ingredients you always have in your home and is super easy to make.
Pasta lovers rejoice! There is finally a tutorial for fresh pasta dough that is universal for all different dishes. And here's the best part, IT'S SIMPLE AND EASY TO USE!
Well, lets get started!
What You'll Need:
Equipment: Large bowl and a scale or measuring cup with ounces.
First you'll need to measure out 11 ounces of all purpose flour. If you have a measuring cup with an ounces side you can use that just make sure you level it off carefully to ensure a true 11 ounces of flour. If you have a scale, weighing the flour works best. Pour the 11 ounces of flour and one pinch of salt into a large bowl. Make a well in the center by pushing the flour to the sides of the bowl. Crack three (room temperature) eggs into a small bowl and whisk them to combine the whites and yolks.
With a clean hand start to slowly mix the eggs into the flour. To do this you should get your fingers into the eggs and start to make a small circular motion. Not too wide because you'll push too much flour into the eggs at a time, just enough that the flour is incorporating fully into the eggs in small increments.
Once you have a ball of loosely incorporated dough (like the last photo) you can start to knead. Take the dough out of the bowl and leave all the hard bits that didn't incorporate behind. Flour your surface and start to knead the dough with the palm of your hand for 3-4 minutes.
Kneading is important, this is where the gluten is formed that makes pasta that perfect soft yet chewy texture. To knead * push down on the side of the dough ball that is furthest away from you. Fold the flattened part to the center of the dough ball and give the ball a quarter turn to the right. Repeat the sequence. * You'll want to do this quickly and repetitively. Its like a good little work out.
After about 3 to 4 minutes the dough ball should be smooth, completely incorporated, and feel stiffer than it did when you started. To make sure you have kneaded for long enough you can poke the dough with three fingers, if it springs back, you have kneaded enough. Wrap the ball in plastic wrap and rest for at least 20 minutes. Resting is important so the gluten strands you have created while kneading can relax again. This allows the pasta to be tender and luscious.
Voila! Fresh pasta dough ready to make any shape for any dish you'd like. The options are endless with pasta, so I believe having a good easy recipe to rely on is important. This recipe will only get better with practice, the more you make it and get to know the process the better your pasta will get. Good thing about that, is this recipe has no special ingredients and should take you less than 20 minutes!
Fresh Pasta Dough
11 Ounces Unbleached All Purpose Flour (plus more for dusting work surface)
3 Large Eggs (Room temperature)
1 Pinch of Salt
Weigh out 11 ounces of flour and place it into a large bowl with a pinch of salt.
Make a well in the center of the flour, pushing all the flour to the sides.
Crack three large room temperature eggs into a small bowl and whisk them to combine the whites and yolks.
Pour the eggs into the well in the center of the bowl.
With a clean hand in the eggs, start to make a swift circular stirring motion to slowly mix the flour mixture into the eggs.
once combined, pour the dough onto a floured surface and knead for 3-4 minutes. At this stage the dough should be soft and pliable. Be sure not to incorporate any dried bits from the bowl into the dough.
Wrap the Dough in plastic wrap and rest for 20 minutes before rolling.