Lunch / Dinner
Basic Pasta Dough
Our homemade pasta dough recipe includes the simplest of ingredients, and once you get a feel for the texture of the dough, you’ll be making pasta like a pro.
The best part about making pasta — it’s fun. There’s almost something magical about it. But, don’t expect homemade pasta to taste like the dried kind you buy in the store. This basic pasta is similar to what is made in Northern Italy because they, too, use an all-purpose type flour and whole eggs. Not only does this pasta have rich flavor, you can’t match the tenderness of the dough with anything commercially made.
Making fresh pasta is fun and satisfying, and it’s not that hard, it just takes a little practice. When your guests eat your homemade pasta, they’ll think you’re a cooking wizard. Let’s get started.
Pulse both flours and salt together in a food processor.
Whisk eggs and oil together in a measuring cup with a pour spout. With machine running, add egg mixture to flour until dough forms around the blade.
Transfer dough to a floured surface and knead by hand on until smooth. divide dough in quarters, wrap each in plastic, and let rest at least 15 minutes before kneading with the pasta maker or shaping.
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 95mg 31%
Sodium 270mg 11%
Carbs 29g 9%
*Percent Daily Values are based on a 2,000 calorie diet.