fresh pasta dough

A basic and easy recipe for homemade pasta dough. With this recipe, you can make lasagne sheets, farfalle, ravioli, tagliatelle, pappardelle and so much more. Making pasta at home is not as hard as it may seem and is so worth the extra effort!

Homemade Pasta Dough

oz 00’ Flour ((400 grams))

eggs (free range)

egg yolk (free range)

Place the flour on a clean work surface, make a well in the middle and add the eggs (photo 1).

Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough (photo 2 &amp; 3). You may need to use your hands once most of the egg is incorporated to help it along.

Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge (photos 4-6).

Once the dough is rested it's time to roll it out. Cut the dough in half so it's easier to roll out and flatten it with the palm of your hand so it will fit through the first setting on the pasta machine, usually 0 (photos 7 &amp; 8).

Pass the dough through the widest setting once then fold one side over the other as shown on photos 9 and 10. Flatten the dough with the palm of your hand again so it will fit through the widest setting and roll it through again.

Repeat this process folding the sides in and passing it through the widest setting four times. Once you've done that pass the dough through each setting once from the widest to the second last setting (number 7).

Ok so, lasagne sheets are super simple just roll the pasta dough through the machine until you reach the second last setting (my personal preference) or the very last setting. Cut the lasagne sheets to the right size to fit your dish and you're good to go.

If you're looking for a classic lasagne recipe made with a rich ragu and silky creamy bechamel sauce check out my lasagne recipe here. I also have a recipe for a vegetarian lentil ragu lasagna and a butternut squash lasagna that's perfect for fall!

Lasagne

Each of the above calls for roughly the same process just different widths. The one exception is that pappardelle (the widest of the three) needs to be cut by hand.

Simply fold your lasagna sheet in half over and over again until you reach a 1-inch width (photos 13 &amp; 14). Cut the roll of pasta into 1/2 inch pieces, you can trim the ends if you need to (photo 15).

Unravel the pappardelle and use as required. If you're not using straight away shape a few strands at a time into nests to dry out (photo 16).

Making tagliatelle and fettuccine are really simple. Place the relevant attachment on your pasta machine (most pasta machines come with this, here's the one I use). Roll the dough through the machine and you'll have tagliatelle or fettuccini (photos 17 &amp; 18).

Use the same method and shape the pasta into nests to dry out if you're not using straight away.

Tagliatelle, Pappardelle &amp; Fettuccine

Learn how to make spinach pasta dough recipe just as it is made in Italy. We give you all the tips and tricks so that it comes out perfect to surprise your guests!

Spinach Pasta Dough Recipe | Step by Step

200 gr (1 ⅓ cup) all purpose flour

gr (½ cup+1 tsp) semolina flour

eggs (about 120 gr)

60 gr (2 cup, no packed) fresh spinach

Salt

Wash throughly the spinach and boil them in water with salt until they’re very tender and mushy.

Remove them from the hot water and place them in a colander to get rid of the excess of water. Gently press them with a spoon until all water is discarded.

After all water is gone, proceed to press the spinach through a strainer into a bowl, this need to be done when the spinach are still very hot, otherwise it won’t be as easy. You can also leave them to cool down then place them in a food processor and pulse until you’ll obtain a smooth puree.

Sift the flour and semolina together and then place them into a mound on a work surface.

Make a well in the center then add the eggs, the spinach puree and a pinch of salt.

Start working the dough by mixing the ingredients first with a fork until incorporated.

Now, with your hands, start incorporating the flour and knead adding -only if you see is needed- some teaspoons of water.

Once you’ll achieve a very smooth and elastic dough form a ball and let it rest for about 30-40 minutes covered with a damp kitchen towel before you proceed to cut it into your favourite type of pasta format.

As a lover of Italian Cuisine, when I find out that this spinach pasta dough recipe doesn't need a pasta maker, I ran! To the nearest store to buy all the ingredients needed! And when I tell you it turned out perfect, it turned out perfect! I swear this recipe is so helpful! The step-by-step procedures really helped to make it perfect.

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