Basic Pasta Dough Recipe — ALICIA'S KITCHEN ANTICS

Homemade pasta dough. A while ago this seemed to “untouchable” for me. So much effort, so much work. But in fact, not only does this require almost no effort, it is super relaxing to make. It requires about 4 ingredients and if you have a stand mixer and pasta roller, gosh well, this is ready in a jiffy!

I recommend to anyone to try to make their own pasta. It is like making your own bread: very, very satisfying.

What do you need?

260g flour (I like to use 2/3 00 flour and 1/3 semolina flour but just AP flour is fine)
3-4 whole eggs
1 tablespoon of olive oil
1 teaspoon of salt

What do you need to do?

If using a stand mixer: place all the ingredients in the stand mixer bowl starting with the flour. Add 3 eggs, the olive oil and salt. Use the dough hook attachment to mix all the ingredients together. If your dough is very shaggy and crumbly, add the 4th egg and continue kneading. Sometimes 3 eggs is fine for me, it really depends on what flour I use, but with AP flour I tend to need 4 eggs. If after 3 eggs your dough is not dry enough to add a 4th egg, just add some water, tablespoon by tablespoon. If your dough end up too wet, add some flour, also tablespoon by tablespoon. Your dough is ready when everything is incorporated and the dough is wet but not sticky. Take the ball of dough out of the mixer and continue kneading by hand until the dough is smooth and elastic. A good test is to roll it into a ball and press your finger into it. If the dough jumps back up, it is ready!

If making by hand: more or less the same as the stand mixer. Star with the flour. Make a “well” in the flour and add the rest of the ingredients. Start incorporating everything with a fork starting in the middle and slowly adding more flour from the sides of the well into your egg mixture. once the dough is coming together and no more liquid is present, start kneading with your hands and do the elasticity test like described above.

When the dough is ready, wrap in some plastic foil or similar and leave in the fridge to set for a minimum of 30 minutes up until about an hour.

As this dough is made made eggs it will not keep until the next day in the fridge. It is important to make it on the day itself.

Once cooled you can either roll it out and cut it into fettuccini or make different shapes depending on the sauce you will be serving it with or simply what you feel like making! You can leave to dry for an hour or two before cooking. And yes, I dry them on clothes hangers!

To cook, simply place in boiling salted water and cook for about 1.5 minutes!

I love serving this fresh pasta with my classic Italian ragu bolognese recipe :)

For more pasta recipes, have a look here.

If you have any questions, drop them below in the comments.