Pasta Dough

Description: a general pasta dough recipe that can be used for all types of pastas (ravioli, fettuccine, lasagna, etc).  This recipe and explanation is adapted from a pasta demo class I attended.

Ingredients

  • one cup of flour
  • two eggs
  • one teaspoon salt
  • 1-2 teaspoons olive oil
  1. Add flour, eggs, salt, and olive oil to a medium mixing bowl.
  2. Take your index and middle fingers and gently start mixing the eggs and oil into the flour.  Once the flour is mostly incorporated, take both hands and form a ball with the dough, picking up any excess flour with the ball.  The dough should be somewhat sticky.
  3. Set the dough ball on a lightly floured surface and kneed for roughly 10 minutes.
  4. Divide the ball into 2-4 smaller balls.  I found dividing it into 4 balls was best.  If the dough balls were too big, I had trouble both holding the dough and feeding it through the machine, as it got too long.  However, if you have help, it is a lot easier.  Let rest for at least 10 minutes.
  5. Repeat entire process depending on how many batches of dough you need to make. (I actually find it best to make only one batch of dough at a time).
  6. To roll out the dough work each dough ball into the floured surface and flatten so it can be sent through the pasta maker.
  7. Start with the pasta roller on the lowest setting (the one with the largest gap).  Run the dough through the pasta roller.  If still very sticky, sprinkle it with more flour.  Then fold the dough in three like you would fold a letter to stick in an envelope.  Take the folded dough and send it through the pasta roller again.  Repeat the fold and roll step several times until the dough is very smooth.  If you think it is good, go ahead and fold and roll it a couple more times before moving on.  During this step, if the dough remains too sticky, keep dusting it with more flour.  You don’t want it to get stuck in the machine.  However, be careful not to add too much flour as an over-floured pasta dough will result in a tough texture once cooked.
  8. Now, you will roll your pasta sheet just once through each additional setting on the pasta roller, going from largest to smallest.  Take the pasta sheet as is and roll it on number two.  If you think it needs more flour, dust it.  If not, roll it on number 3, etc.  On each additional turn of the dial, your pasta sheet should get longer and thinner.  Once you have carefully rolled the dough through each level, you are ready to cut it into whichever pasta you choose.  For ravioli, that means you are ready to fill the dough and cut out your ravioli.
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