Nothing beats the taste of fresh, homemade pasta. But did you know it's easier than you think to make your own dough? With just a few ingredients and a bit of time, you can create delicate pasta that rivals anything from the store. Ditch the boxed stuff and unlock a...
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This recipe is for regular pasta dough, which will have more flour incorporated during the shaping process. If you are preparing dough for a pasta press (for example, for macaroni or similar shapes), you will need to add extra flour now (follow the manufacturer’s instructions or add about 2-3 TBSP of flour). This will significantly extend the processing time at the following step but set you up for success in the upcoming pressing.
Place all ingredients into the kitchen mixer with the hook attachment:
2 ¼ cups of all-purpose flour
4 large eggs
2 TBSP of Extra Virgine Olive Oil
Process on medium-slow speed until all ingredients are partially combined (about 2 – 3 minutes).
Then, increase speed to medium-high and process into a compact dough (about 5 – 6 minutes).
Remove the dough from the mixer bowl, place it into a sealed freezer bag (try to reduce the amount of air), and let rest for 15 – 30 minutes at room temperature before the next step.
Tip:
If you are busy and don’t have time to wait, you can optionally skip the resting time without significant consequences.
Important:
Do not put into the refrigerator as the dough would start turning black.
The next step is to form the dough into individual shapes. Read more here.
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