pasta dough

A light, springy, delicate homemade fresh pasta, this recipe is as well-suited to slicing into noodles as it is to making stuffed pastas, which require thin, pliable sheets of dough.

Fresh Pasta Recipe

(280 grams;

eggs (110 grams; about 4 ounces)

eggs (70 grams; about 2.5 ounces)

kosher salt,

To Make the Dough: On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide. Pour whole eggs, egg yolks, and salt into well and, using a fork, beat thoroughly. When combined, gradually incorporate flour into the eggs until a wet, sticky dough has formed.

Using a bench knife, scrape excess dough from fork and fingers. Begin to fold additional flour into the dough with the bench knife, turning the dough roughly 45 degrees each time, until dough feels firm and dry, and can form a craggy-looking ball, 2 to 5 minutes.

Press the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If dough feels too wet, add flour in 1 teaspoon increments. If dough feels too dry, add water slowly using a spray bottle.

Wrap ball of dough tightly in plastic wrap and rest on countertop for 30 minutes.

To Roll the Pasta: Meanwhile, place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2 inch thick.

Set pasta maker to widest setting and pass dough 3 times through the machine at this setting.

Place dough on a lightly floured work surface. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds. Using rolling pin, flatten dough to 1/2-inch thick. Pass through the rollers 3 additional times.

Narrow the setting by 1 notch and repeat Step 7. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness. It should now be very delicate and elastic to the touch, and slightly translucent.

Place rolled dough onto a work surface or baking sheet lightly dusted with flour or lined with parchment paper, folding the dough over as necessary so that it fits; sprinkle with flour or line with parchment between folds to prevent sticking.

Cover dough with plastic wrap or a kitchen towel to prevent drying, then repeat Steps 5 through 9 with remaining dough quarters. If making noodles, cut dough into 12- to 14-inch segments.

To Cut Noodles: Adjust pasta machine to noodle setting of your choice. Working one dough segment at a time, feed dough through the pasta-cutter. Alternatively, cut folded dough by hand with a chef's knife to desired noodle width. 

Divide the cut noodles into individual portions, dust lightly with flour, and curl into a nest. Place on parchment-lined rimmed baking sheet and gently cover with kitchen towel until ready to cook. Pasta can be frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking. Cook frozen pasta directly from the freezer.

To Cook: Bring a large pot of salted water to a rolling boil. Add pasta, stir gently with a wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 1/2 to 2 minutes. Drain, toss with sauce, and serve.

This delicious Homemade Ravioli recipe is easier than you might think, and so much tastier than any pasta you can buy in a store. Plus you don't even need a pasta maker!


✨ If you love these Homemade Ravioli as much as I do, make sure to give them a 5-star review in the comments below!

Easy Homemade Ravioli

all-purpose flour,

sea salt

olive oil

In a large bowl whisk together the flour and salt.

Make a well in the center of the flour and add in the eggs all at once. Mix them together well using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.

Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet. Cut circles out of the dough using a cookie cutter or a glass.

Place 1 teaspoon of filling in the center of half the circles. Lightly brush egg wash around the edge of the circle. Place the second circle on top over the filling and use a fork to crimp the edges all around.

Continue with remaining pasta dough until all the dough or filling has been used.

To cook the pasta, bring a large pot of salted water to a boil. Add ravioli and cook for 2-3 minutes. Once they float to the top it is done. Drain pasta and toss with olive oil or sauce.

This looks like such a fun dinner party idea!  I always wanted to make lobster ravioli but it just seemed so intimidating but this just looks like so much fun!

Just came across your blog in foodgawker, I was dying to make homemade raviolis and your post is what I was looking for. And it sounds so simple ! butternut sage filling is my favourite one. Thanks for sharing it.

made them with buckwheat flour today and they turned out great! i did a single serving size.. 1/2 cup flour, 1/2 tbsp oil, salt &amp; 0.75 of an egg ( used the rest for the wash) &amp; filled them with spinich, mushrooms &amp; parmesan cheese...yumm!

The dough was a tiny bit wet when i was rolling it out but  it was fine when i floured the surface. 

here's a link to a semi-crappy picture i took with my phone before i poured the sauce on :3 they're not the preetiest but still yummy

http://imageshack.us/photo/my-images/10/ssxk.jpg/

thanks again for this great recipe! ^-^

Worst recipe ever. I followed it to a T and it was this wad of flaky, crumbly crap. Not dough like whatsoever. I have no idea how this has 5 stars. It went right into the trash. What a waste of ingredients and time.

Best pasta dough I have tried so far! Make sure you knead, and let rest properly! 30 minutes was perfect for me, but if you over knead, it'll need more time to rest or a rolling machine won't work right (found this out when I tried to reshape and reroll, which made the dough tough and hard to roll out)

I'm not the biggest fan of Al Dente, so my raviolis were a little undercooked for my taste, but easily rectified, and the leftovers were then PERFECT. keep in mind that the dough grows a lot. I had about 2in diameter discs and was rewarded with massive raviolis (which still tasted great, but still keep in mind!)

I'll be using the dough to try my hand at penne this evening. Thank you for the detailed recipe!

I made this recipe last night and it worked perfectly. Will make it again, next time with different fillings. Thank you!

Haven’t tried yet. Going to make it soon, is there a way I can make this in bulk and freeze it? What would be the best way to do that?

I used left over pork in cider sauce, minced down to a chunky paste. I cant tell you how delicious it was.  I will never buy store bought ravioli again.

This is a great recipe. I have NEVER tried making pasta before tonight. I did it all by hand an yes its a work out for sure. It did take alot longer than I had anticipated. So dinner was late getting done lol oh well my family really liked it. For any of you first timers out there start way earlier so you have plenty of time to get it done. Have a great meal.

First try at making pasta, I couldn’t believe how fabulous this tasted. However, I should have watched some YouTube videos about pasta making. The raviolis glued themselves to each other, to wax paper, to a plate. Even though they were a mess, they tasted amazing. 

Hi Kristen,

Fantastic and easy instructions, I found a lot of other people have tried to over complicate the method.
Love it with the spinach and ricotta with lemon zest, great idea to freeze as well.
I'm going to fill my freezer with this stuff lol.

Homemade Ricotta Cavatelli is a fresh pasta dough recipe made with flour, ricotta, milk, and eggs. Pairs perfectly with Italian broccoli rabe and broccoli.

Ricotta Cavatelli

all-purpose flour (sifted, 3½ cups)

ricotta

milk

salt

flour

Simply place all of the ingredients in the bowl of a stand mixer. With the dough hook, knead for 8-10 minutes on medium speed. 

The dough should pull away from the sides and the bottom of the bowl. The texture should be soft.

Stand Mixer Method:

Place the flour on a wooden board and shape it in a well. You also use a large bowl.

Add the rest of the ingredients in the middle of the well. Beat together and slowly incorporate the flour with a fork. You will obtain a raggy dough.

Transfer to a lightly floured wooden board.

Knead for about 8-10 minutes or until dough is smooth and elastic. If it feels sticky, add a little bit of flour. If, on the other hand, it feels dry, sprinkle a few drops of water over the dough and continue kneading.

Wrap the ball of dough in cling wrap.

Cover with a tea towel. Leave it on the counter to rest, at room temperature, for about 30 minutes.

During this waiting period, line 1-2 rimmed baking sheets with tea towels and sprinkle a little bit of flour over them. This will prevent the cavatelli from sticking together. 

Traditional Method:

Cut off a section of our freshly made ball of dough.

Using both hands, apply a gentle pressure to stretch it out into a rope shape that is about ½ inch thick. 

Flatten the rope by applying gentle pressure over the top. 

Use a pastry cutter or a knife to cut the rope evenly into ½ inch pieces. 

Cutting the dough:

Use your fingers or a gnocchi board to shape the pasta. Refer to details in the post.

Place cavatelli on large baking sheets that have been dusted with flour. Place in a single layer and not touching one another.

Continue until all the dough has been formed into cavatelli.

Allow to air dry for at least 30 minutes.

If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking.

If freezing, place the tray of cavatelli in the freezer and once frozen, place in a plastic bag in the freezer. They can be cooked frozen. (It should take 6-8 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cooked to your liking).

Serve with your favorite sauce.

Shaping the dough:

Try your hand at making your own traditional ravioli with this modern filling.

Ravioli with chicken, sun-dried tomato and basil

plain flour flour

eggs

chicken mince

shallots,

mascarpone

sun-dried tomatoes, finely chopped

fresh basil, chopped

(1/3 cup) parmesan

Go the extra mile for a classic Italian meal and make your own fresh pasta dough. Our simple recipe can be used to make any style or shape

Fresh pasta

‘00’ pasta flour,

semolina flour,

Put the flour in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> with ¾ of your egg mixture and a pinch of salt. Blitz to large crumbs – they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth – don’t worry if it’s quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.

Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy <a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">rolling pin</a> to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.

Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Store in a sealed container in the fridge and use within a couple of days, or freeze for 1 month.

A true Italian treat, that's hard to beat.

Recipe by chef Alberto Fava, from Melbourne's Tipo 00.

Alberto Fava's broad bean and pecorino tortelli

unsalted butter, chopped

eschalots, finely chopped

(50 grams) plain flour

milk,

frozen broad beans, blanched, refreshed, peeled

mint

tbs finely chopped sage

lemon

Extra virgin olive oil, to drizzle

(250 grams) tipo 00 flour

fine semolina, plus extra to dust

eggs, lightly beaten

Try these carrot, ginger and sesame ravioli for a modern twist on a classic favourite.

Ravioli with carrot, ginger and sesame

carrot, peeled, chopped

(1/4 cup) sesame seeds

Grab your fork and dig into this classic ravioli with bolognaise filling.

Ravioli with veal and pork bolognaise

pork and veal mince

brown onion, finely chopped

garlic clove, crushed

carrot, peeled, finely chopped

celery stick, finely chopped

can diced tomatoes

water

tomato paste

bay leaves

These plump parcels of ravioli are pure pleasure for the tastebuds.

Ravioli with three cheese and chive

(1/2 cup) shredded pecorino or parmesan

fresh ricotta

tbsp fresh chives, chopped

These tender pasta parcels will make you want to lick your plate clean. And they're addictively fun to make too.

Ravioli with roast pumpkin, ricotta and spinach

butternut pumpkin

frozen chopped spinach

Freshly extruded whole wheat and semolina pasta dough at home. 

Whole Wheat Extruded Pasta Dough

Semola flour

g Whole wheat flour

Water

Make the dough

In a stand mixer with a paddle attachment add the flour. Turn the machine on low and slowly drizzle in the water. Continue mixing on low for 5 minutes to allow the water to fully absorb. 

Check consistency

The whole wheat will allow more gluten to form then just using semolina. The consistency should be crumbly with the dough barely forming a dough. It will start to clump but not fully form a dough. 

Extrude the dough

This step will depend on your machine. For a Kitchenaid, they recommend forming the dough into balls and feeding through the hopper. The first few inches will be deformed. This can be fed back into the hopper. As the machine heats up it will start to extrude a smoother dough. 
Cut the dough into desired length and let dry for at least 15 minutes. 
Fresh pasta will cook in around 2 minutes if fresh. If fully dried it will take a bit longer and depend how dry the pasta is. 

This is a fantastic hack for creating a dish with the feeling of homemade pasta when in fact it takes less than 20 minutes. I had the idea when I was seeing Chinese scissor-cut noodles along with a German technique for making spätzle. You use this with an Italian pasta dough and then combined with an Italian sauce it will feel like fresh homemade pasta with no fuss. It's one of my proudest creations and now you can see it all over the internet!

Cacio e Pepe Spätzle

Flour

Black Pepper

Pecorino

Combine the plain flour with the egg and a pinch of salt and knead for 15 mins to form a soft dough. Cover with a cling film and rest for 5 (and up to 30) mins.

Bring a pot of boiling salted water to the boil.

Using a pair of clean kitchen scissors, snip very small thin pieces of the dough ball directly into the water. Allow to boil for 2-3 mins, until floating, then drain, reserving some of the pasta water.

Warm a pan over a low heat and grind in the black pepper. Toast for 1 min, then ladle in some reserved pasta water (about 150ml per portion). Add the cooked pasta and then sprinkle over the grated cheese. Allow to sit for 30 seconds without stirring until the cheese melts, then toss the sauce and pasta together so the sauce coats the pasta.

Plate up with extra black pepper and cheese and enjoy.

Sorpresine, meaning little surprises, are an easy hand folded pasta shape to make at home. Made from folding squares of fresh egg pasta dough, it's a fun kitchen project for a weekend afternoon.

Homemade Sorpresine Pasta (little surprises)

x batch of my homemade pasta dough

Make sure you look at all the step-by-step photos above for the folding.

Roll out a sheet of pasta dough (follow my rolling guide in the pasta dough recipe). Roll to setting 6 or 7 on a marcato machine. 

Cut into 4cm (1 1/2 inch squares) If they dry out too quickly then keep them under a slightly damp tea towel.

Bring two opposite points up to meet and pinch together firmly.

Bring the other two points together on the opposite side to the already pinched points (the photos will help here!).

Use your thumbs to press in the middle to help bring the last points together.

Pinch both the top and bottom firmly to keep intact.

Place the finished shapes on a baking sheet lined with parchment paper and loosely covered with plastuc wrap.

Cook in a large pot of well salted water for 2 - 3 minutes and add straight into your sauce of choice.

You can&#039;t go wrong with Nonna&#039;s fresh egg pasta recipe. However you choose to make your pasta, whether it&#039;s linguine, tagliatelle, or spaghetti, one thing is certain - you&#039;ll never return to store-bought pasta again! For this recipe, you&#039;ll need the following:

Fresh Egg Pasta

Eggs

Start by adding the flour to your surface and making a well in the middle.

Add in five eggs and beat. Slowly incorporate the flour. Don’t let the egg come out of the well.

Roll the dough into a ball and knead it, adding flour as needed.

If the dough gets dry, add some water to make the dough nice and smooth – but not too much!

Once the dough is smooth and has the right consistency, let it rest for 1 hour.

Then cut the dough into pieces and flatten it with your hand.

Use a pasta machine or rolling pin to flatten the dough. You can flatten the dough with the widest setting on the pasta maker. Keep folding the dough over and feed it through the pasta maker up to five times or until you are satisfied with the consistency.

Change the setting one by one, running the pasta sheet through each time until it is completely smooth and at the right consistency.

Run the dough through the pasta cutter on the machine.

Pull through the pasta and add flour as required – you definitely don’t want the strands sticking to one another after all that work!

To enjoy immediately, boil fresh pasta for 2 - 3 minutes.

Top with a ragu sauce or anything you like, and as much cheese as your heart desires.

To Form the Pasta

Thank you for sharing your experience and knowledge of making homemade pasta.
Respectfully 
Marie Scarano

do you need to use any certain flour or can you use regular flour?

can this be left to air dry and stored in the pantry?

https://www.youtube.com/watch?v=jHgIGyqIopU

Store-bought pasta can never replicate the taste and smell of fresh homemade pasta. Pasta made fresh is something that every Italian Nonna takes great pride in, especially mine. Growing up, I would watch in awe as my Nonna would make fresh egg pasta from scratch. The process is one that requires time and patience, but the art of pasta making is all about the love and care
that goes into it.
This recipe will share the steps to make fresh egg pasta - the homemade kind straight from the kitchen of an Italian Nonna. So, get your old-fashioned rolling pin and pasta maker ready because your authentic Italian pasta is just a few steps away!

💯 Follow this link to read and print the written recipe:  https://www.vincenzosplate.com/fresh-egg-pasta/
 
#pasta #eggpasta #nonna 

===============================================

INGREDIENTS:
½ kilo Flour
5 Eggs

METHOD:
1. Start by adding the flour to your surface and making a well in the middle.
2. Add in five eggs and beat. Slowly incorporate the flour. Don't let the egg come out of the well.
3. Roll the dough into a ball and knead it, adding flour as needed.
4. If the dough gets dry, add some water to make the dough nice and smooth – but not too much!
5. Once the dough is smooth and has the right consistency, let it rest for 1 hour.
6. Then cut the dough into pieces and flatten it with your hand.
7. Use a pasta machine or rolling pin to flatten the dough. You can flatten the dough with the widest setting on the pasta maker. Keep folding the dough over and feed it through the pasta maker up to five times or until you are satisfied with the consistency.
8. Change the setting one by one, running the pasta sheet through each time until it is completely smooth and at the right consistency.
9. Run the dough through the pasta cutter on the machine.
10. Pull through the pasta and add flour as required – you definitely don't want the strands sticking to one another after all that work!
11. To enjoy immediately, boil fresh pasta for 2 - 3 minutes.
12. Top with a ragu sauce or anything you like, and as much cheese as your heart desires.

HOW TO SERVE:
Whether you're looking to whip up a quick and easy dinner or create an authentic Italian dish, there are many ways to enjoy your fresh egg pasta. You can flavor it with just olive oil and garlic or take things up a notch by adding homemade bolognese sauce.

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=========================================================

⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Egg Fresh Pasta
0:19 Ingredients for Egg Fresh Pasta
0:29 How to Make the Pasta Dough
1:29 How to Knead the Dough
2:56 How to Stretch the Pasta Sheet
6:44 How to Cut into Pasta Shape
7:50 How to Shape Pasta with a "Chitarra"
10:05 How to Store Egg Fresh Pasta

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don't need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

The Art of Making Fresh Egg Pasta Like an Italian Nonna

This pasta dough isn&amp;#039;t just beautiful to look at, but it&amp;#039;s dyed naturally with spinach puree and packed with extra nutrients.

Green Spinach Pasta Dough

spinach

semolina flour

For the spinach puree: Bring a medium pot of water to a boil. Prepare a medium bowl with ice and water. Add the spinach to the boiling water, and allow to cook for 1 minute, until deeply green and tender. Using a slotted spoon or spider, transfer the spinach to the bowl of ice to stop it from cooking. When the spinach is no longer hot, add all of it to a kitchen towel and squeeze to drain out the excess water. Place the drained spinach in a blender, food processor, or use a hand immersion blender, and puree until smooth.

For the pasta: In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs, egg yolks, and spinach puree. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.

When the dough gets too firm to mix with the fork switch to mixing with your hands. Knead the dough for 5 to 6 minutes or until it is smooth and pliable. If the dough seems too sticky, add an extra tablespoon of flour. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes.

If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough.

If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle a bit on your rolling pin as well. Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months, do not defrost before cooking.)

Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute, fresh pasta cooks very quickly. As soon as it is just al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately.

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Top Tags

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Ravioli with chicken, sun-dried tom...

Fresh pasta

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The most viewed pasta dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine