Easy Pasta Dough
Making pasta at home may sound daunting but with good flour and a couple of eggs you can make lovely spaghetti, or noodles, or linguini, or even ravioli. Stone ground organic flour for pasta brings an extra level of health and taste and hold to your pasta. Janie's Mill pasta flours have strong gluten development so they stand up well to heavy and light sauces. Here I will outline how I make my pasta dough. You will only need three ingredients. Flour. Eggs. Water.
I mix my pasta dough by hand in a shallow bowl with a wide flat base (I cart this bowl everywhere with me when I am teaching people to make pasta).
Or you can make your dough on your counter.
Or even in your mixer. An old Italian friend of mine uses his food processor! Like all my recipes; you have options. Let’s make life easy! Suit yourself.
Break your eggs into a well in the flour. The freshness and quality of your eggs will make a huge difference to your pasta. I am lucky enough to have eggs from my own free range chickens so try to find the freshest eggs you can. This is where knowing your farmer makes such a big difference - and you know us so you are half way there! Room temperature eggs are best.
No salt. The salted water when you cook your pasta is enough.
Mix thoroughly, being careful not to over mix. Then knead the dough a little with wet or oily hands until you have a round silky ball of dough. (Like all Janie’s Mill flours over-kneading will make your end product tough so err on the side of less kneading). Then wrap and rest in the refrigerator. Pausing the dough will do the rest of the work for you. You can pause your dough for up to 24 hours. Bring it out of the refrigerator about 20 minutes before you begin to roll it.
Here is my recipe (double or treble as you see fit): 300 grams of flour and 3 eggs is my standard amount. I find the 100/1/1 equation nice and easy to remember.
Fresh Pasta Dough
- 50g Janie’s Mill Semolina blended with 50g Janie’s Mill Sifted Durum Flour or 100g 100g Italian Style Pizza Flour
- 1 large room temperature egg
- 1 teaspoon of water (how much water will depend on how big your egg is so you might need a little more).
- Break the eggs into a well in the flour and using a fork whisk the eggs into the flour.
- When the dough starts to combine and begins to get heavier, use a bowl scraper or your hands to press the dough round and round the bowl until all the extra bits of egg and flour are mopped up (add a little water if you think it is too dry). Your aim is to create a cohesive stiff but malleable ball of dough. I always need a little more water when I work with the semolina.
- Knead for about 1 minute to finish and then wrap and store in the refrigerator until you are ready to make your pasta.
- I use this recipe for my spaghetti, lasagne sheets, linguini, and ravioli.
Go here for conversions from grams to cups. If you want to use cups as a measurement use 1 cup of flour to 1 egg to 1 TABLESPOON of water (plus (at your discretion) a little extra when you use semolina.
Posted on August 28 2021